Pastry For 2 Crust Pie
|Cold water||5 Tablespoon|
|Pie crust mix||3 Cup (48 tbs)|
1. Sprinkle cold water over Pie Crust Mix and proceed as above; dividing pastry into halves. Roll first half and fit into pan as for single crust pie; omit fluting edge and pricking with fork.
2. For top crust, roll out pastry 1 inch larger than pan. Slit pastry in several places to allow steam to escape during baking.
3. Fill bottom crust as recipe directs; cut at edge of pan and moisten for tight seal. Carefully arrange top crust over filling; press edges to seal. Fold extra top pastry under bottom pastry. Flute edges and bake as recipe directs.