Name: Double crust pastry
Prep time: 20 min
Total time: 20 min
Yield: 1
Cuisine: french
Ingredients: 500.00 ml plain flour; 1.80 gm salt; 165.00 ml shortening or copha; 120.00 gm cold water

Double crust pastry

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Prep Time:
20 minutes

Cook Time:

Total Time:
20 minutes

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Ingredients:

1.80 gm salt
165.00 ml shortening or copha
120.00 gm cold water

Instructions:

Combine flour and salt in a bowl. Add shortening and mix until crumbly. Slowly pour in water while mixing with a fork until dough comes together into a ball.
Divide the dough into two portions, with one slightly larger than the other. Roll out the larger portion to fit a 9-inch or 10-inch pie plate, then trim the pastry to be even with the edge before pouring in your desired filling.
Roll out the remaining ball of pastry and drape it over the filling. Cut slits in the pastry, trim the edges to 1 inch beyond the pie plate, fold the top crust over the bottom crust, and flute the edges.
Follow the exquisite instructions in the recipe and bake to perfection.

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