Pastry crust for a double crust pie, such as a homemade baked apple pie or blueberry pie with fruit baked into the center of the pie.
Recipe and photo courtesy of The Wheat Foods Council.
Ingredients:
- 2 cups pastry flour or all-purpose flour
- 1 tsp salt
- 2/3 cup shortening
- 5 to 6 Tbsp cold water
Preparation:
In medium bowl, sift together flour and salt. Add shortening; cut in with pastry blender or fork until the pieces are the size of small peas.
Add cold water by teaspoonfuls, toss with a fork until all the flour is barely dampened.
Turn mixture into a square piece of waxed paper or pastry cloth. Press the mixture until a complete ball is formed.
Divide in half for bottom and top crusts. Wrap crust in waxed paper and chill for at least 1/2 hour for easier handling.
Roll out your pastry crust on a lightly floured surface to form a top and bottom crust for your homemade pies.
