Double Pie Crust
A versatile double pie crust that yields flaky, tender pastry perfect for sweet or savory pies, ideal for home bakers seeking a classic, homemade touch.
Ingredients
Instructions
- Combine 2 cups of flour and 1 teaspoon of salt in a mixing bowl.
- Cut in 3/4 cup of shortening until the mixture resembles coarse crumbs.
- Gradually add 5 tablespoons of cold water, mixing until the dough just comes together.
- Divide the dough into two equal portions and roll each into a circle to fit your pie pan.
- Line the pie pan with one crust, then add your filling.
- Place the second crust over the filling and trim or crimp the edges to seal.
- To prevent the bottom crust from becoming mushy, brush it with well-beaten egg whites before baking.
Tips & Substitutions
For a flakier crust, ensure your shortening is very cold and avoid overworking the dough. If you don't have shortening, you can substitute with unsalted butter, but the texture may vary slightly. To enhance the flavor, consider adding a teaspoon of sugar to the flour mixture. This double pie crust is perfect for recipes like Easy Cherry Kuchen or Rhubarb Dream Bars.
Serving Suggestions
Serve your pie with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast. This double pie crust can also be used for savory dishes, such as quiches or pot pies. Pair it with a fresh side like Bird'S Nest Salad for a well-rounded meal.
Storage & Reheating
To store leftover pie, cover it with plastic wrap or aluminum foil and refrigerate for up to 3 days. If you want to keep it longer, freeze the pie (whole or in slices) wrapped tightly in plastic wrap, then foil, for up to 2 months. To reheat, bake at 350°F until warmed through, about 15-20 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Double Pie Crust contains roughly 1091 calories, with 1g protein, 6g carbohydrates, and 120g fat. Note that it is relatively high in sodium, at 1745mg 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 make this pie crust ahead of time?
Yes, you can prepare the dough in advance. Wrap it tightly in plastic wrap and refrigerate for up to 2 days or freeze for up to 2 months. If frozen, thaw it in the refrigerator overnight before rolling it out.
Why is my pie crust tough?
A tough pie crust is usually a result of overworking the dough. Handle it gently and mix just until combined. Additionally, using cold ingredients helps create a tender texture.
Can I use a different type of fat?
Yes, while shortening provides a tender and flaky crust, you can use unsalted butter or even lard for a different flavor profile. Each fat will yield slightly different textures, so choose based on your preference.
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).