This Two Crust Fruit Pastry Pie Simple Vintage Recipe is a simple versatile recipe makes a beautiful, old-fashioned double-crust pie, follow the basic instructions. These crusts work for sweet pies or for savory dishes like a chicken pot pie.
A double crust pie is a favorite of ours: twice the crust, twice the deliciousness!
Ingredients:
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2 cups flour
1 teaspoon salt
2/3 cup fat
About 4 tablespoons cold water
Pie Filling
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Directions:
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1. Mix flour, salt and fat with fork until mixture is like cornmeal or grits.
2. Sprinkle water over mixture and stir with a fork until dough sticks together but is not wet.
3. Shape dough into 2 balls.
4. Spread a little flour on a flat surface and on a rolling pin.
5. Roll out one ball of dough.
6. Fit rolled dough into a pie pan.
7. Put in pie fruit filling OR chicken pot pie filling.
8. Roll out other ball of dough and put on top of pie filling.
9. Fold top edge under bottom crust and press together.
10. Cut several slits near center of top crust to let out steam.
11. Bake as directed for the pie filling used or 375 degrees till golden brown.
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