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Double-Crust Pastry (10-inch pie)
Double-Crust Pastry (10-inch pie)
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Prep Time:
Total Time:
Ingredients:
  • 2 2/3 cups Gold Medal™ all-purpose flour
  • 1 teaspoon salt
  • 1 cup shortening
  • 5 to 6 tablespoons cold water
Instructions:
  • Combine the flour and salt in a medium bowl. Use a pastry blender (or pull 2 table knives through the ingredients in opposite directions) to cut in the shortening until the particles are the size of small peas. Sprinkle cold water over the mixture, adding 1 tablespoon at a time, while tossing with a fork until all the flour is moistened and the pastry almost leaves the side of the bowl (add 1 to 2 teaspoons more water if needed).
  • Shape the pastry into two flattened rounds on a floured surface, then wrap them in plastic wrap. Chill in the refrigerator for about 45 minutes until firm but still pliable. This step helps the shortening firm up for a flakier pastry. If refrigerated longer, allow the pastry to soften slightly before rolling.
  • Roll out the pastry on a lightly floured surface using a floured rolling pin until it's a circle 2 inches larger than the 10-inch glass pie plate. Fold the pastry into fourths, then gently place it in the pie plate. Unfold the pastry and press it firmly against the bottom and sides of the plate.

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