Tuesday, November 17, 2009

Double Pie Crust

This is a good, all-purpose double pie crust, adapted from the Better Homes and Gardens New Cook Book.  I believe it's easier with a good food processor, but here's how to do it by hand.

 2-1/4 c. all-purpose flour
3/4 t salt
1/3 c. shortening
1/3 c. butter, chilled
6-10 T ice water

1.  In a medium bowl, stir together flour and salt.  With a pastry blender or two knives, cut in the shortening and butter until it looks gravelly; pieces should be pea-sized or smaller.

2.  Sprinkle water over flour mixture, 1 tablespoon at a time, tossing with a fork after each addition, until pastry dough is barely moistened.  Cover tightly with plastic wrap and refrigerate for a half hour.

3.  Divide dough into slightly uneven halves.  Make halves into round balls.  The bigger half will be the bottom crust.

4.  On floured work surface or non-stick mat, roll the big half of the dough into a 12 in. circle roughly 1/8 in. thick.  I find this to be MUCH easier if I put a piece of plastic wrap on top first.  Ease gently into a pie plate, leaving at least a 1 in. overhang on all sides. 

5.  Fill with whatever pie filling you're using.

6.  Roll out the smaller half into an 11 in. circle.  Place on top of filling; fold bottom edge of crust over top edge and pinch together all around the sides.  Cut slits in the top to let steam escape.

7.  Bake according to pie recipe instructions.

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