A no-fail recipe!
Baking Time: varies according to filling
Yield: 4 crusts
- In a large bowl, cut shortening into flours and salt with a pastry cutter or food processor on pulse.
- In a small bowl, beat together egg, water, and vinegar.
- With a fork, stir into flour (add another tablespoon of water if necessary). (Just a few pulses in the food processor will do.)
- Form into a ball. Divide into 2 pieces and divide each piece into 2, making enough crust for 2-9 inch double crust pies. The dough can be kept in the refrigerator for up to 10 days. If it dries out, moisten your hands and rework.
- To make the bottom crust, place 1 ball of dough on a floured surface or piece of wax paper. Flatten with hands to a 5-6 inch circle. Sprinkle with flour (or cover with wax paper)and with a floured rolling pin, roll out to form about a 12-inch circle.
- Carefully fold the crust in half and lift into the pie and unfold, trying to not stretch pastry. With a sharp knife, trim crust even with the rim of the pie pan.
- For the top crust, roll out the second ball of dough.
- Place the desired pie filling in the pie shell.
- Gently fold the second crust in half and place it on top of filling. Unfold the pastry and trim the edge to 1/2 inch beyond the edge of the pie pan. Fold the extra pastry under the edge of the bottom crust, sealing and scalloping the edge by pressing the dough between thumb and index finger. Pinch dough together, making sure the bottom crust is sealed to top to prevent the pie from running over in the oven.
- Cut slits in top crust to vent.
- Bake according to filling directions.
Recipe Tips and Tricks
To freeze pastry, flatten balls and wrap well in plastic wrap. Thaw thoroughly before rolling. If the pastry seems too dry, moisten your hands and rework.