Double-Crust Pie Pastry
Number of servings : Prep time: Cooking time: Type of meal : | Pies/Tarts | Pies/Tarts Special diet : Ingredients
Number of servings :
Type of meal : | Pies/Tarts | Pies/Tarts
Special diet :
(for an 8- or 9-inch (20-22 cm) pie)
2 cups (500 mL) all-purpose flour
1 tsp (4 mL) salt
2/3 cup (150 mL) chilled vegetable shortening or lard
4 – 6 tbsp ( 60- 90 mL) ice water
In a mixing bowl, stir together flour and salt. Using a pastry blender, cut in shortening until mixture resembles coarse meal. Sprinkle water over flour mixture, 1 tablespoon (4 mL) at a time, mixing lightly with a fork, just until pastry holds together.
Divide pastry in half and shape into 2 balls. Flatten 1 ball slightly on a lightly floured work surface. Using a floured rolling pin, roll pastry from centre out to form a 12-inch (30.5 cm) circle about 1/8-inch (3 mm) thick. Wrap pastry around rolling pin. Unroll into a pie pan. Repeat for top layer.
Imported on 2011-01-20 16:41:26 — Original ID:2102