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Community Recipe
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Classic Pastry Crust - Double Crust Pie

Classic Pastry Crust - Double Crust Pie

Pampered Chef Recipe

  • Yield: 1 serving


  • 2 1/2 cup(s) all-purpose flour
  • 1/2 teaspoon(s) salt
  • 1/2 cup(s) solid vegetable shortening
  • 6 tablespoon(s) cold butter
  • 5-7 tablespoon(s) ice-cold water


1. Combine flour and salt in large bowl; mix well. Cut shortening and butter into flour mixture using pastry blender until shortening and butter resemble the size of small peas. Sprinkle 1 tbsp water over flour mixture; gently toss with a fork. Repeat until mixture is moist enough to form into a ball.

2. Gather pastry into a ball; divide in half and flatten each ball to 1/2-in thickness. Cover; refrigerate dough 30 minutes.

3. Place dough on center of lightly floured pastry mat. Roll out to desired size and use as desired.

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Classic Pastry Crust - Double Crust Pie recipe