standard pastry

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standard pastry

8-9 inch double crust

Yield: 2 single crust. or 1 double crust


  • 2 c. flour
  • 1 teasp. salt
  • 2/3 c. plus 2 Tablesp. shortening (or 2/3 c. lard)
  • 4 or 5 Tablespoon cold water


Measure flour and salt into bowl, cut in shortening thoroughly. sprinkle in water, 1 tablespoon at a time, mixing until all flour is moistened and dough almost cleans side of bowl (1 to 2 Tablespoon water can be added if needed).
Gather dough in to ball: shape into flattened round on lightly frloured clothcovered board.( for 2 crust pie: divide dough in half and shape into 2 flattened rounds) with floured stocking covered rolling pin, roll dough 2 inches larger than inverted pie pan. Fold pastry into quarters unfold and ease into pan.
Turn desired filling into pastry lined pie pan. Trim over hanging edge of pastry 1/2 inch from the rim of pan. Roll seconded round of dough. Fold ing quarters cut slits so stream can escape. Place over filling, and unfold. Trim overhanging edge of pastry 1 inch from rim of pan. Fold and roll top edge under lower one pressing on rim. to seal. Flute. Cover edge with strip of aluminum foil to prevent excessing browning remove foil last 15 min. of baking.
Bake directed in recipe

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