Best Pie Pastry For Two Pie-Crust Recipe
*I use the *Recipe below also for a one 9-Crust
2 cups all-purpose flour
1 teaspoon salt
2/3 cups butter room temperature
1/4 cup of cold water
Mix flour and salt together; Cut in butter with two butter knives thoroughly. (Crumbs should be the size of tiny peas, next sprinkle the water over mixture one tablespoon at a time, mixing with a fork until flour is moistened (1 to 2 teaspoons water may added if needed). Mix with hands until dough almost cleans sides of bowl. Press dough into ball. Divide in half; shape each half into flattened circle. Roll one part on lightly floured wax papered surface (wax paper makes it easy for lifting dough into pie plate). Roll to 1 1/2 inches larger than inverted pie pan. Roll dough evenly in all directions from center to outside. Keep rounding edge of pastry with hands. If pastry breaks apart, pinch broken edges together while rolling. Lift wax paper with pastry invert into pie dish pat pastry gently to ease into pan; do not stretch. Fill. Trim overhanging edges 1/2 inch from edge of pan.
Roll out other half of pastry 2 inches large than pan. Place on top of filling gently. Trim 1 inch from edge of pan. Fold and roll edge of top pastry under the edge of the lower pastry, pressing to seal. Flute edge. Make 4 slits in center of pastry. Bake as directed.
*Pastry for one 9-inch one-crust Pie: follow above directions just cut recipe in half and do not fill. Prick bottom of pastry with a fork, or it will bubble up when baking. Bake 8 to 10 minutes in 475 degree oven.
Making a flaky crust is tricky the less you handle it the flakier it will be: