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Basic Double-Crust Pastry

Yield pastry for one 9-inch doublecrust or lattice-top pie


  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 3/4 cup shortening
  • 5 to 6 tablespoons cold water

How to Make It

  1. Combine flour and salt in a medium mixing bowl; cut in shortening with a pastry blender until mixture resembles coarse meal. Sprinkle water evenly over surface; stir with a fork until dry ingredients are moistened. Shape dough into a ball; chill.

  2. Roll half of pastry to 1/8-inch thickness on a lightly floured surface; fit into a 9-inch pie plate leaving a 1/2-inch overhang.

  3. Add filling as directed in desired recipe. Trim off overhanging edges.

  4. Roll remaining pastry into an 11-inch circle. Moisten the edge of the bottom pastry with water. Fit top pastry over filling. Trim edge of top pastry, leaving a 1/2- inch overhang. Fold overhang under edge of bottom pastry, pressing firmly to seal; flute. Cut slits in top crust to allow steam to escape. Bake as directed in desired recipe.


  6. Lattice-Top Pastry

  7. Roll half of pastry to 1/8-inch thickness on a lightly floured surface; fit into a 9-inch pie plate, leaving a 3/4-inch overhang. Add filling as directed in desired recipe. Do not trim overhanging edges.

  8. Roll remaining pastry to an 11-inch circle. Cut into 1/2-inch strips. Moisten edge of bottom pastry with water. Lay half of strips across filling, spacing them about 3/4-inch apart. Repeat procedure with remaining strips, arranging in the opposite direction. Press strips to edge of bottom pastry and trim even with overhanging edge of bottom pastry. Fold the 3/4-inch overhang and pastry strips under, pressing firmly so edge of pastry is even with rim of pie plate. Flute as desired.

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