Standard Pastry,2 Crust,10 In1
Description
This recipe yields enough dough for two 10-inch pie crusts, ideal for a classic double-crust apple or cherry pie. Made with simple pantry staples like all-purpose flour, salt, and shortening, the dough is tender, flaky, and easy to handle. It works beautifully for both sweet fruit fillings and savory chicken pot pies. The method includes instructions for hand-cutting the fat or using a food processor for convenience. Whether you choose to crimp the edges decoratively or create an elegant lattice top, this standard pastry provides a reliable, buttery base that holds up well during baking. It is a timeless staple for any home baker looking to achieve restaurant-quality results at home.Ingredients
Directions
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Cut shortening into flour and salt until particles are size of small peas.
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Sprinkle in water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons water can be added if necessary).
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Gather pastry into a ball.
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Shape into flattened round on lightly floured, cloth-covered board.
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Roll pastry 2 inches larger than inverted pie plate with floured cloth-covered rolling pin.
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Fold pastry into fourths and place in pie plate.
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Unfold and ease into plate, pressing firmly against bottom and side.
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Heat oven to 475 degrees.
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Prick bottom and side thoroughly with fork.
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Bake 8 to 10 minutes or until light brown; cool.
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Turn desired filling into pastry-lined pie plate.
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Trim overhanging edge of pastry 1/2 inch from rim of plate.
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Roll other round of pastry.
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Fold into fourths and cut slits so steam can escape.
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Place over filling and unfold.
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Trim overhanging edge of pastry 1 inch from rim of plate.
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Fold and roll top edge under lower edge, pressing on rim to seal; flute.
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For lattice top: Leave 1-inch overhang on crust.
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After rolling circle for top crust, cut into strips about 1/2 inch wide.
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Place 5 to 7 strips across filling in pie plate.
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Weave a cross-strip through center by first folding back every other strip going the other way.
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Continue weaving until lattice is complete, folding back alternate strips each time cross-strip is added.
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Trim ends of strips.
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Fold trimmed edge of lower crust over ends of strips, building up a high edge.
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Seal and flute.
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For food processor method: Measure 4 tablespoons water into small bowl.
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Place shortening, flour and salt in food processor.
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Cover and process, using quick on-and-off motions, until mixture is crumbly.
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With food processor running, pour water all at once through feed tube just until dough leaves side of bowl (dough should not form ball).
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Continue as directed above.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 530.4kcal
- % Daily Value *
- Total Fat 60.0g93%
- Saturated Fat 20.4g102%
- Cholesterol 0.0mg0%
- Sodium 0.0mg0%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 0.0g0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
If using self-rising flour, omit the salt. Note that pie crusts made with self-rising flour differ in flavor and texture.
A juicy fruit pie with a lattice top is more likely to bubble over than a two-crust pie, so a high pastry edge is important to contain the filling.
To save time on the lattice top, do not weave strips. Simply lay the second half of strips across the first strips.
Use a pastry wheel for decorative strips if available.
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