Recipe - Classic Double Pie Crust

2 cup Allpurpose flour
1 teaspoon Salt
Three fourths cup Crisco shortening
5 tablespoon Cold water

1. Combine flour and salt in large bowl. Cut in shortening using pastry
blender or 2 knives until mixture forms peasized pieces.

2. Sprinkle with water, 1 tablespoon at a time. Toss with a fork until
mixture holds together. Press together to form a ball.

3. Divide dough in half. Roll out each half as described in Single Crust
method, steps 4 and 5.

4. Transfer bottom crust to pie plate as described in Single Crust method,
steps 6 and 7. Trim edge even with edge of pie plate.

5. Add desired filling to unbaked pie crust. Moisten edge of crust with
water. Lift top crust onto filled pie as described in Single Crust method,
step 6.

6. Trim crust leaving 1/2inch overhang. Fold overhang under bottom crust.
Flute as desired.

Recipe by: Cooking Class Magazine: Desserts

Posted to recipeludigest Volume 01 Number 465 by "catspaw@inetnow.net"
catspaw@inetnow.net on Jan 6, 1998