Pastry for Double-Crust Pie
Nothing is as tempting as a homemade pie, complete with a tender, flaky crust. Here's how to obtain perfect piecrust.
2 cups all-purpose flour
1/2 teaspoon salt
2/3 cup shortening
6 - 7 tablespoons cold water
Food processor directions:
Prepare as above, except place steel blade in processor bowl. Add flour, shortening, and salt. Cover; process with on/off turns until most of mixture resembles cornmeal, but with a few larger pieces. With processor running, quickly add 1/4 cup water through feed tube. Stop processor when all water is added; scrape down sides. Process with 2 on/off turns (mixture may not all be moistened). Remove dough from bowl; shape into a ball. Divide in half. Continue as above.
Pastry for Lattice-Top Pie:
Prepare as above, except trim bottom pastry to 1/2 inch beyond edge of pie plate. Roll out remaining pastry and cut into 1/2-inch-wide strips. Fill pastry-lined pie plate with desired filling. Weave strips over filling for lattice crust. Press ends of strips into crust rim. Fold bottom pastry over strips; seal and crimp edge. For a quick lattice, roll out top pastry. Use a mini-cookie or canape cutter to make cutouts an equal distance apart from pastry center to edge. Place pastry on filling and seal. Bake as directed.
Make Ahead Tip
Prepare dough. Wrap in plastic wrap or place in plastic bag; seal. Refrigerate up to 24 hours. Allow to come to room temperature before rolling out for pie.