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Pastry for a Flaky Double Crust Pie

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  • Author: Moms Who Think
  • Total Time: 15 Minutes


This is a standard pastry for a double crust.


Units Scale
  1. 2 1/2 cups all-purpose flour
  2. 1 teaspoon salt
  3. 1/2 cup unsalted butter, chilled and cut into small pieces
  4. 1/2 cup vegetable shortening, chilled and cut into small pieces
  5. 4 to 5 Tablespoons ice water


  1. Combine flour and salt in medium bowl, cut in butter and shortening until mixture is crumbly.
  2. Sprinkle water, 1 Tablespoon at a time, over flour mixture, tossing lightly with a fork until mixture forms an even dough.
  3. Form dough into ball and refrigerate, wrapped in plastic, for 1 hour.
  4. Roll out pastry on a lightly floured surface to ⅛ of an inch thick.
  5. Carefully fold in quarters, lift gently and unfold into pan.
  6. Gently press pastry against bottom and sides of pan. Trim overhang to 1/2 inch, then fold the edge under. Pinch edges to flute.
  • Prep Time: 15 Minutes
  • Cook Time: N/A
  • Category: Crusts
  • Method: Rolling
  • Cuisine: British