Never Fail Pastry Two Crust (8 Or 9Inch) Recipe

  • 1 1/2 cups sifted flour
  • 3/4 teaspoon salt
  • 1/2 cup shortening
  • 3 tablespoons water

Combine flour and salt in a bowl. Cut in shortening, using a pastry blender or fork, until the mixture is the consistency of corn meal and small peas. Sprinkle cold water, a little at a time, over different parts of the mixture. Toss together lightly with a fork. Place dough on waxed paper. Knead three times. Press into a ball. Let stand at room temperature for 15 minutes. Lightly flour pastry cloth or board and covered rolling pin.

Divide dough in half. Roll dough for bottom crust as for one-crust pie (p. 150), but trim pastry at rim of pan. Add filling. Roll out remaining dough into circle large enough to extend 1/2-inch beyond edge of rim.

Cut a few slits in pastry to allow steam to escape. Place top crust over filling. Fold top crust under bottom crust at edge and seal by fluting the two edges together. Bake as directed in recipe.