Pastry For Double Crust Pie
A classic double crust pie pastry that's flaky and tender, perfect for sweet or savory fillings, suiting both beginners and experienced bakers alike.
Ingredients
Instructions
- In a mixing bowl, stir together flour and salt.
- Cut in shortening until pieces are the size of small peas.
- Sprinkle 3 to 4 tablespoons of ice water over mixture.
- Gently toss with a fork. Add just enough water to hold mixture together.
- Divide and form each half into a ball.
- On a lightly floured surface, flatten 1 ball of dough with hands.
- Roll from center to edge, forming a circle about 12 inches in diameter.
- Wrap pastry around rolling pin.
- Unroll onto pie plate, easing into the plate being careful not to stretch.
- Trim away beyond the rim of the plate.
- Repeat with the remaining dough.
Tips & Substitutions
For a flakier crust, ensure your shortening is very cold and handle the dough as little as possible. If you don't have shortening, you can substitute with butter for a richer flavor. To prevent sticking while rolling out the dough, use a light dusting of flour on your surface and rolling pin. If you want a more tender crust, consider adding a tablespoon of vinegar to the ice water.
Serving Suggestions
This double crust pie is perfect for sweet or savory fillings. Serve it warm with a scoop of vanilla ice cream for dessert or alongside a fresh salad like Fat-Free Centerpiece Coleslaw for a delightful meal. It pairs beautifully with a slice of Muscadine Pie for a true Southern feast.
Storage & Reheating
If you have leftover pastry, wrap it tightly in plastic wrap and store it in the refrigerator for up to 3 days. You can also freeze the dough for up to 3 months. To reheat a baked pie, cover it with foil and warm it in a 350°F oven for about 15-20 minutes, ensuring the crust stays crisp.
Nutrition & Diet Analysis (per serving)
Each serving of Pastry For Double Crust Pie contains roughly 1063 calories, with 0g protein, 0g 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
What can I do if my dough is too crumbly?
If your dough feels too crumbly and won't hold together, gradually add more ice water, one tablespoon at a time, mixing until it achieves the right consistency. Be careful not to overwork the dough, as this can lead to a tough crust.
Can I make the dough ahead of time?
Yes, you can prepare the pastry dough in advance. Form it into balls, wrap tightly in plastic wrap, and refrigerate for up to 3 days or freeze for longer storage. Thaw in the refrigerator overnight before rolling out.
How do I prevent my pie crust from shrinking while baking?
To prevent shrinking, make sure to chill your dough before rolling it out and allow it to rest in the refrigerator after shaping it in the pie plate. Additionally, using pie weights while blind baking can help 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).