Flaky Pie Pastry-Double Crust

Flaky Pie Pastry-Double Crust

Shortening is key in this recipe, which guarantees a pie sturdy enough for your filling and flaky enough to melt in your mouth.


1 double pie crust


  • 2 cups all-purpose flour
  • 1 tablespoon Domino® Granulated Sugar
  • 1 teaspoon salt
  • 2/3 cup shortening
  • 1/2 to 2/3 cup chilled water, divided


In medium mixing bowl, stir together flour, sugar and salt. Using a pastry blender, cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon of water over part of the mixture; gently toss with a fork. Push moistened dough to side of bowl. Repeat, using 1 tablespoon water at a time, until all dough is moistened.

Divide dough in half, one half slightly larger. Form each half into a ball; flatten slightly to disk shape. Return smaller disk to refrigerator to use later as top crust.

On a lightly floured surface, place larger disk of dough. Roll dough from center to edge into a 12-inch circle.

To transfer pastry, wrap it around rolling pin. Unroll pastry into 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch dough. Trim to 1/2 inch beyond edge of pie plate. Fold under extra pastry.

Fill pie crust with desired filling. Roll out second portion of pastry in similar manner. Cut slits in remaining pastry; place on filling and seal. Secure edges by dampening edge of lower crust and pressing two crusts together. Crimp edges as desired.

Bake as directed in chosen recipe.