• Preparation Time 30 minutes
  • Baking Time pre-baking without weights 20 minutes, with weights 30 minutes
  • Makes 1 double crust
  • Freezing Excellent
  • Double-Crust Pastry
    Double-Crust Pastry

Ready.
Set.
Make.

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Ingredients

  • 3 cups Robin Hood® Best for Cake & Pastry Flour
  • 1 tsp salt
  • 2/3 cup cold All Vegetable Shortening
  • 1 egg
  • 1 tbsp lemon juice
  • 2/3 cup cold water (approximately)

Serving Size: 1 double crust

Next

Directions

Serving Size: 1 double crust

  • Combine flour and salt in a large mixing bowl. Stir well to blend.
  • Cut chilled shortening into ½” (1 cm) cubes. Cut chilled shortening cubes into flour mixture, using a pastry blender or two knives, until mixture resembles coarse crumbs with some small pea-sized pieces remaining.
  • Whisk egg and lemon juice together in a liquid measuring cup. Add cold water to egg mixture to equal 1 cup (250 mL). It should be about 2/3 cup (150 mL) cold water.
  • Add egg mixture all at once to flour mixture, mixing lightly with fork. Shape dough into a firm ball with hands. Divide dough in half.
  • Roll out 1 portion 1/8" (2.5 mm) thick. Place loosely in 9" (23 cm/1 L) pie plate. Trim pastry at edge of pan. Fill with prepared pie filling.
  • Roll out remaining pastry and place over filling. Cut 3/4" (2 cm) larger than plate.
  • Fold top pastry under edge of bottom pastry; seal and flute edge. Cut slits in top pastry for steam to escape. Bake according to specific recipe directions.
Finish

Finished!

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