Pastry for Double-Crust Pie

From "Better Homes and Gardens: Christmas Baking 2007" magazine.

Butter-flavored shortening makes this pastry extra rich.

Start to finish: 15 minutes.

---

For Nut Pastry for Double-Crust Pie: Prepare Pastry for Double-Crust Pie as directed, except stir in 1/2 C ground pecans or walnuts after cutting in shortening.

---
2 1/4 C all-purpose flour
1/4 t salt
2/3 C shortening
8-10 T cold water

1. In a large bowl, stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size. Sprinkle 1 T of the cold water over part of the mixture; gently toss with a fork. Push moistened dough to side of bowl. Repeat, using 1 T of the cold water at a time, until all the flour mixture is moistened. Divide dough in half. Form each half into a ball.

2. On a lightly floured surface, use your hands to slightly flatten one dough ball into a disk. Roll disk from center to edges into a circle about 12" in diameter. To transfer pastry circle, wrap it around the rolling pin. Unroll it into 9" pie plate. Ease pastry circle into pie plate, being careful not to stretch pastry. Transfer the filling to pastry-lined pie plate. Trim pastry even with rim of pie plate.

3. Slightly flatten the remaining dough ball into a disk. Roll the disk into a circle about 12" in diameter. Cut slits that will allow steam to escape. Place the second pastry circle on the filling; trim pastry 1/2 inch beyond the edge of the pie plate. Fold the top pastry circle under bottom one. Flute or crimp edge as desired. Bake pie as directed in individual recipes. Makes 2 piecrusts.