Double-Crust Pastry

Oxmoor House
pastry for one double-crust 9- inch pie


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2 cups all-purpose flour
1/2 teaspoon salt
2/3 cup lard
5 to 6 tablespoons cold water


Combine flour and salt; cut in lard with pastry blender until mixture resembles coarse meal. Sprinkle cold water evenly over surface; stir with a fork until dry ingredients are moistened. Shape dough into a ball; chill. Divide in half, and roll each portion to 1/8-inch thickness on a lightly floured surface.

Created date

February 2010