Double-Crust pie crust

7
Kina Keys

By
@Kinanewfaith

Double-crust for Patti Labelle's Wicked Peach Cobbler

Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
4-6
Prep:
1 Hr
Method:
Bake

Ingredients

2 c
all purpose flour
3/4 tsp
salt
2/3 c
butter-flavored vegetable shortening
1/2 c
ice water

Step-By-Step

1Sift the flour and salt into a medium bowl.
2Add the shortening.
3Using a fork or a pastry blender, cut the shortening into the flour until the mixture resembles coarse crumbs with a few pea-sized bits.
4Stirring with a fork, gradually add enough water until the mixture clumps together (you may need more or less water).
5Gather up the dough and divide into 2 thick disks, in one-third and two-third portions. If desired, wrap each disk in wax paper and refrigerate for up to 1 hour.

About Double-Crust pie crust

Course/Dish: Fruit Desserts
Main Ingredient: Flour
Regional Style: Southern
Other Tag: Quick & Easy
Hashtag: #pie-crust