Pastry for Double-Crust Pie Prep: 15 minutes Makes: 2 Piecrusts
2¼ cups all-purpose flour
¾ teaspoon sale
⅔ cup shortening
10 tablespoons cold water
1. In a medium bowl, stir together flour and salt.
2. Using a pastry blender, cut in the shortening until pieces are pea-size.
3. Sprinkle in 1 tablespoon of the water at a time until the flour mixture is moistened.
4. Divide the dough in half and form each half into a ball.
5. On a lightly floured surface, using your hand, slightly flatten the ball.
6. Roll the dough from center to edges into a circle 12 inches in diameter.
7. To transfer pastry, wrap it around the rolling pin, unroll into a 9-inch pie plate. Ease pastry into pie plate without stretching it.
8. Fill the the pie and repeat process for the top dough.
9. Once top dough is transferred, cut slits to allow steam to escape and crimp edge as desired.