Pastry for Double-Crust Pie Recipe

Ingredients

• 2 cups all-purpose flour
• 3/4 teaspoon salt
• 2/3 cup shortening
• 6 to 7 tablespoons cold water

Directions

• In a bowl, combine flour and salt; cut in the shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in half so that one ball is slightly larger than the other. Roll out larger ball to fit a 9-in. or 10-in. pie plate. Transfer pastry to pie plate. Trim pastry even with edge.
• Pour desired filling into crust. Roll out second ball. Position over filling; cut slits in pastry. Trim pastry to 1 in. beyond edge of pie plate. Trim pastry to 1 in. beyond edge of pie plate. Fold top crust over bottom crust. Flute edges. Bake according to recipe directions. Yield: pastry for double-crust pie (9 or 10 inches).

Cut into shapes, brush with melted butter, then sprinkle cinnamon and sugar on top. Bake at 350 degrees for 15 to 20 minutes.