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Double-Crust Pastry
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Try this tried and true recipe from Betty Crocker's Kitchen, perfect for sharing with a loved one.
Ingredients:
  • 2 cups Gold Medal™ all-purpose flour
  • 1 teaspoon salt
  • 2/3 cup plus 2 tablespoons shortening
  • 4 to 6 tablespoons cold water
Instructions:
  • In a medium bowl, mix flour and salt. Blend in shortening with a pastry blender or two knives until the mixture resembles small peas. Add cold water, one tablespoon at a time, while tossing with a fork until the dough is moistened and almost leaves the side of the bowl. If needed, you may add 1 to 2 teaspoons more water. Gather the pastry into a ball, divide it in half, and shape each half into a flattened round on a lightly floured surface. Wrap the rounds in plastic wrap and refrigerate for about 45 minutes until firm and cold, but still easy to work with. This step allows the shortening to firm up, resulting in a flakier pastry when baked. If refrigerated longer, allow the pastry to soften slightly before rolling it out. Roll out one round on a floured surface with a floured rolling pin until it's 2 inches larger than your pie plate. Fold the pastry into fourths, place it in the pie plate, and unfold to fit, pressing firmly against the bottom and sides.

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