Grandma's Flaky Double Pie Crust
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- 2 1/2 c
- 1 tsp
- 1 tsp
- 1 c
- egg, slightly beaten
- 1 Tbsp
- lemon juice
- 3 Tbsp
- cold water
1Mix flour, salt, and sugar in a mixing bowl.
Using a pastry blender (or 2 knives), cut in the Crisco, until pea size pieces form.
2Add egg, lemon juice, and water, one tablespoon at a time.
Toss with a fork until dough will form a ball.
Wrap dough in plastic wrap and chill for 30 minutes.
3Divide dough in half, and form two, 5 inch discs.
Roll a disc between 2 sheets of lightly floured parchment paper, to desired size.
4Carefully place rolled dough into a 9" pie plate.
Fill with fruit filling, and top with remaining rolled dough.
5Trim, fold, and crimp edges.
Cut a few vents in the top of the pie.
Bake at 425 degrees, for 40 to 50 minutes.