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

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  • 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

Step-by-Step

  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.

Printable Recipe Card

About Double-Crust pie crust

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




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