Double Crust Pie Pastry
A classic double crust pie pastry that yields flaky, tender crusts perfect for sweet or savory pies, suitable for both beginner and experienced bakers. Versatile and easy to customize.
Ingredients
Instructions
- In a medium bowl, stir together flour and salt.
- Cut in shortening until pieces are the size of small peas.
- Sprinkle 1 tablespoon water over part of the mixture; gently toss.
- Repeat until all is moistened. Form into 2 balls.
- On a lightly floured surface, flatten 1 ball of dough with hands.
- Roll with a floured pin from the center to the edges.
- Ease pastry into a pie plate, being careful not to tear.
- Trim pastry even with the rim of the pie plate.
- Repeat with the remaining dough ball for the top crust or use for a single crust pie.
- Use fingers to pinch and shape pie edges.
- Optionally, add about 1 tablespoon of sugar to the dough for a sweeter flavor.
Tips & Substitutions
For a flakier crust, ensure your shortening is very cold, and handle the dough as little as possible. If you prefer a healthier option, substitute half the Crisco or lard with butter for added flavor. You can also use whole wheat flour for a nuttier taste. If you want a sweeter pie crust, consider adding about 1 tablespoon of sugar to the mixture.
Serving Suggestions
This double crust pie pastry is perfect for a variety of fillings, from savory to sweet. Serve it with fresh whipped cream or a scoop of ice cream for desserts, or pair it with a hearty stew for savory dishes. It pairs beautifully with Naturally Sweet Sky-High Apple Pie for a delightful dessert experience.
Storage & Reheating
Store any leftover pie dough wrapped tightly in plastic wrap in the refrigerator for up to 3 days. For longer storage, freeze the dough for up to 3 months. To use frozen dough, thaw it in the refrigerator overnight before rolling it out. Baked pies can be stored at room temperature for 1-2 days or in the refrigerator for up to a week.
Nutrition & Diet Analysis (per serving)
Each serving of Double Crust Pie Pastry contains roughly 433 calories, with 3g protein, 15g carbohydrates, and 41g fat. It is a good source of dietary fiber (12% of the Daily Value). Note that it is relatively high in sodium, at 1747mg per serving (76% 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 a different type of fat instead of Crisco or lard?
Yes, you can substitute half or all of the fat with butter for a richer flavor. For a vegan option, use coconut oil or a vegan butter substitute. Just be aware that the texture and flavor may vary slightly.
How can I prevent my pie crust from shrinking while baking?
To minimize shrinkage, allow the dough to rest in the refrigerator for at least 30 minutes before rolling it out. Additionally, ensure you don't stretch the dough when placing it in the pie plate, as this can cause it to shrink during baking.
What can I do if my crust is too dry?
If your dough feels too dry and crumbly, try adding one more tablespoon of cold water at a time, mixing gently until it comes together. It's essential to avoid overworking the dough to maintain its flakiness.
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).