9 Or 10-Inch Double Pie Crust
A flaky, buttery double pie crust perfect for sweet or savory pies, offering classic flavor and crisp texture that suits both beginner and experienced bakers alike.
Ingredients
Instructions
- Mix flour, salt, and sugar in a bowl.
- Cut in 1/3 cup of shortening with a pastry blender.
- Add another 1/3 cup of shortening and cut in again.
- Add about 1 tablespoon of Crisco and cut in.
- Sprinkle water, one tablespoon at a time, over the mixture.
- Gently mix with a fork after each addition.
- Push mixture to one side of the bowl and sprinkle the next tablespoon of water over the dry part.
- Mix and repeat until all ingredients are moistened.
- Gather the mixture with wet fingers and form into a ball.
- Let the dough stand in the refrigerator for a little while.
- Cut the dough in half for two crusts.
- Roll on a floured cloth to the desired size.
Tips & Substitutions
For a flakier crust, ensure your Crisco is very cold before incorporating it into the flour mixture. If you don't have Crisco, you can substitute with an equal amount of unsalted butter or a vegan alternative for a dairy-free option. Avoid overworking the dough to prevent a tough texture. If the dough seems too dry, add more water slowly until it holds together.
Serving Suggestions
This double pie crust is perfect for sweet or savory pies. Serve it with a classic apple filling or a rich chocolate ganache for dessert. Pair it with a refreshing salad like Pecan Cranberry Salad for a delightful meal. For a unique twist, try using it for a savory Stuffed Pumpkin dish during the fall season.
Storage & Reheating
Store any leftover pie crust wrapped tightly in plastic wrap or in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the wrapped dough for up to 3 months. To reheat, thaw in the refrigerator overnight, then roll out and bake as usual. You can also pre-bake the crust and store it at room temperature for a day before filling.
Nutrition & Diet Analysis (per serving)
Each serving of 9 Or 10-Inch Double Pie Crust contains roughly 876 calories, with 25g protein, 184g carbohydrates, and 2g fat. It is an excellent source of iron (62% of the Daily Value), protein (50% of the Daily Value), and dietary fiber (24% of the Daily Value). Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the crust may be denser. Consider using a mix of both flours for a lighter texture. You may need to adjust the water slightly since whole wheat flour absorbs more moisture.
What can I do if my dough is too crumbly?
If your dough is crumbly and not holding together, try adding cold water, one tablespoon at a time, mixing gently after each addition until the dough comes together. Be careful not to overmix, as this can make the crust tough.
How do I prevent my crust from shrinking while baking?
To prevent shrinking, make sure to chill the dough for at least 30 minutes before rolling it out. Additionally, when fitting the crust into the pie pan, avoid stretching it. You can also place pie weights on the crust while pre-baking to help it maintain its shape.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).