Pastry for a Two-Crust Pie
(Makes a double pie crust)
- 2 cups flour
- 1 teaspoon salt (if using salted butter omit salt)
- ⅔ cup unsalted, cold butter (11 tablespoons)
- 4 to 5 tablespoons cold water
Mix flour and salt in a medium mixing bowl.
- Add cold butter.
- Cut in butter with a pastry cutter until flour and butter particles are size of small peas.
- Sprinkle mixture with 4 to 5 tablespoons cold water.
- Using a fork toss the mixture together until it begins to hold together.
- Working with your hands quickly gather pastry into a ball.
- If necessary place the bowl with the pastry ball into the refrigerator for 5 minutes so the butter firms up a bit.
- Divide pastry into 2 rounds.
- Dust a work surface with flour.
- Place the first pastry round on the work surface and sprinkle with flour.
- Roll out a few inches with a rolling pin.
- Sprinkle the pastry round generously with flour.
- Pick up the pastry round and sprinkle counter with flour.
- Place pastry round flour side down on the counter.
- Dust top of round with flour.
- Continue rolling with quick gentle strokes.
- Roll until round is about 2-inches larger than an inverted pie pan.
- Fold pastry in half and place over pie pan so edge hangs two-inches over rim of pan, fold other half out to cover entire pan.
- Gently press crust against bottom and sides of pan.
- Take a sharp paring knife and cut excess pastry from around pan so that there is about 1-inch of pastry overlapping edge.
- Add any excess pastry to the second dough round.
- Add filling of your choice to the bottom crust in the pie pan.
- Roll out the second round of pastry following the steps above.
- Fold pastry in half and place over the filled pie pan so edge hangs two-inches over rim of pan.
- Fold other half out to cover the entire pan.
- Trim the top crust so that it is approximately even with the edge of the bottom crust.
- Crimp the edges of the two crusts together.
- Poke slits in the top crust with a paring knife to allow steam to escape during the baking process.
- Follow the recipe and baking instructions for the pie of your choice.
Recipe from Betty Crocker's Cookbook. New York: Golden Press (1980).