Real Recipes From Real Home Cooks ®

double-crust pie crust

Recipe by
Kina Keys
Antelope, CA

Double-crust for Patti Labelle's Wicked Peach Cobbler

yield 4 -6
prep time 1 Hr
method Bake

Ingredients For double-crust pie crust

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

How To Make double-crust pie crust

  • 1
    Sift the flour and salt into a medium bowl.
  • 2
    Add the shortening.
  • 3
    Using a fork or a pastry blender, cut the shortening into the flour until the mixture resembles coarse crumbs with a few pea-sized bits.
  • 4
    Stirring with a fork, gradually add enough water until the mixture clumps together (you may need more or less water).
  • 5
    Gather 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.
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