DOUBLE-CRUST PASTRY
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Provided by By Betty Crocker Kitchens
Categories Side Dish
Number Of Ingredients 4
Steps:
- Mix flour and salt in medium bowl. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary). Gather pastry into a ball. Divide in half and shape into 2 flattened rounds on lightly floured surface. Wrap flattened rounds of pastry in plastic wrap and refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling. Roll one round on lightly floured surface, using floured rolling pin, into circle 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.
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Kamo Mphela
[email protected]This recipe is a keeper! I've made it several times and it's always a hit. The crust is flaky and the filling is creamy and flavorful.
Amir Hosen
[email protected]I've been using this recipe for years and it never disappoints. The crust is always flaky and the filling is always delicious.
Naveed Hashmi
[email protected]This is the best double-crust pastry recipe I've ever tried. The crust is so flaky and delicious, and the filling is always perfect.
Phylis Nyangau val
[email protected]I'm not a big baker, but this recipe was easy to follow and the results were amazing! The crust was flaky and the filling was creamy and flavorful.
ShahiD Allam
[email protected]This recipe is a winner! The crust was flaky and the filling was delicious. I'm definitely adding it to my recipe box.
Fridah Chola
[email protected]I was skeptical about this recipe at first, but I'm so glad I tried it! The crust was flaky and the filling was creamy and delicious. I will definitely be making this again.
mamun ali
[email protected]This is my favorite double-crust pastry recipe. It's easy to make and always turns out perfect.
Grace Wanjiru Njeri
[email protected]I've made this recipe several times and it's always a hit. The crust is flaky and the filling is delicious. I highly recommend it!
Maisie Tolson
[email protected]I was looking for a double-crust pastry recipe that was easy to follow and didn't require a lot of ingredients. This recipe fit the bill perfectly! The crust was flaky and delicious, and the filling was creamy and flavorful.
Inayah Ali
[email protected]This is the best double-crust pastry recipe I've ever tried. The crust is so flaky and delicious, and the filling is always perfect.
YouR saim Gaming
[email protected]I'm not a very experienced baker, but this recipe was easy to follow and the results were amazing! The crust was flaky and buttery, and the filling was creamy and flavorful.
Osward Chipeture
[email protected]This recipe is a keeper! The crust was so easy to work with and the filling was delicious. I will definitely be making this again.
Insert creative name
[email protected]I've tried many double-crust pastry recipes, but this one is by far the best. The crust is always light and flaky, and the filling never gets soggy.
Nicholas Rolle
[email protected]This is my go-to double-crust pastry recipe. It's simple to follow and always produces a delicious and flaky crust.
NIRAJAN BANIYA
[email protected]I love this recipe! The crust is so easy to make and it always turns out perfect. I've used it for both sweet and savory pies, and it's always been a hit.
lily drouillard
[email protected]This double-crust pastry recipe was a hit! The crust turned out flaky and golden brown, and the filling was creamy and flavorful. I used a store-bought pie filling, but I'm sure it would be even better with a homemade one.