Crisco Double Crust Pastry

2 cups flour
1 teaspoon salt
¾ cup Crisco
½ cup water

1. In a medium bowl stir together flour and salt. Using a pastry blender cut Crisco until pieces are pea-size.
2. Sprinkle 1 tablespoon cold water over part of the flour mixture, gently toss with a fork. Put moistened dough to the side of the bowl, repeat moistening flour mixture, using 1 tablespoon of water at a time, until all the flour mixture is moistened.
3. On a lightly floured surface, use your hands to slightly flatten dough. Roll form center to edges into a circle about 12 inches in diameter.

Yield: 1 double crust 9-inch pie

No comments yet.

Leave a Reply

3 + 3 =