Pastry for Two-Crust Pie

Name: Pastry for Two-Crust Pie
Ingredients: 2 cups sifted all-purpose flour; 1 teaspoon salt; 2/3 cup Crisco shortening; 5 to 7 tablespoons cold water

December 14, 2011

For extra-tender pastry, cut in half of the shortening until the mixture is like cornmeal; then cut in the remaining shortening until it is like small peas.

Ingredients

2 cups sifted all-purpose flour

1 teaspoon salt

2/3 cup Crisco shortening

5 to 7 tablespoons cold water

Preparation

Sift together flour and salt; cut in shortening with pastry blender until pieces are the size of small peas. Sprinkle 1 tablespoon water over part of mixture. Gently toss with fork; push to side of bowl. Repeat until all is moistened. Form into 2 balls. Flatten each on lightly floured surface by pressing with edge of hand three times across in both directions. Roll from center to edge until 1/8 inch thick.

Paula Deen's Kitchen Classics

TagsDough 5 Ingredients or Fewer No-Cook Cookbooks

Recipe notes

The Only Frittata Recipe You’ll Ever Need

Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.

Whole Lemon Bars

Using two entire lemons—pith, skin, and all—cranks up the citrus flavor in this classic dessert.

Golden Mushroom Soup With Orzo & a Pat of Butter

This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.