PIE CRUST RECIPE FOR DOUBLE CRUST PIE

PIE CRUST RECIPE FOR DOUBLE CRUST PIE

• 2 C. all purpose flour
• 1 t. salt
• 1/8 C sugar
• 2/3 C. and 2 T. shortening
• 4 - 5 T cold water

   Combine flour, salt, and sugar.  Cut shortening into flour until it resembles corn meal

Add water and work until dry ingredients are moist.  Be careful not to overwork dough so it doesn't become tough when cooked.

   Form dough into two balls.  Roll out first ball of dough with rolling pin until it is slightly larger than the pie plate, place in the pie plate.  Fill with filling of choice.  Roll out second ball with rolling pin and place on top of filling.  Flute edges.  Cut a few slits into top crust to vent.  Cover edges with aluminum foil so they don't brown faster than the rest of the pie. Bake at 425 degrees Fahrenheit for 40 - 50 minutes. Remove the aluminum foil for last 5 - 10 minutes. 

   You can use half of this recipe for recipes that call for baked pie shells or you can use it for pies with top and bottom crusts.  If you use it for recipes that call for baked pie shells, be sure to protect the edges with aluminum foil for the until 5 - 10 minutes.

   Makes one pie crust for double crust pie.

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