Pastry For Double Pie Crust
A flaky, buttery pastry perfect for double-crust pies, ideal for sweet or savory fillings. Suitable for bakers seeking a versatile homemade crust with classic flavor.
Ingredients
Instructions
- Stir together flour and salt.
- Cut in the shortening until pieces are the size of a pea.
- Sprinkle 1 tablespoon water over part of the mixture and gently toss with a fork.
- Push mixture to the side of the bowl.
- Repeat sprinkling and tossing until all is moistened.
- Divide dough in half.
- Use immediately or cover and chill until needed.
Tips & Substitutions
For a flakier crust, ensure your shortening is very cold and handle the dough as little as possible. If you prefer a dairy-free option, substitute shortening with a vegan butter alternative. When measuring flour, spoon it into the measuring cup instead of scooping, to avoid a dense crust. Remember, if the dough is too crumbly, add a bit more cold water until it holds together.
Serving Suggestions
This double pie crust is perfect for a variety of pies, both sweet and savory. Serve it with classic fillings like apple or cherry for dessert, or try savory options like chicken pot pie. Pair your pie with a scoop of vanilla ice cream or a dollop of whipped cream for dessert, or serve alongside Helen Hofer's Mixed Pickle for a delightful contrast.
Storage & Reheating
If you have leftover dough, wrap it tightly in plastic wrap and store it in the refrigerator for up to three days. For longer storage, freeze the wrapped dough for up to three months. When ready to use, thaw in the fridge overnight and let it sit at room temperature for about 15 minutes before rolling out.
Nutrition & Diet Analysis (per serving)
Each serving of Pastry For Double Pie Crust contains roughly 1207 calories, with 4g protein, 31g carbohydrates, and 120g fat. It is a good source of iron (10% of the Daily Value). 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 use butter instead of shortening?
Yes, you can use unsalted butter for a richer flavor. Just keep in mind that butter has a lower melting point than shortening, which might make the dough a bit harder to work with. You may also need to chill the dough longer before rolling it out.
How do I prevent my crust from shrinking?
To prevent shrinking, be sure to let your crust rest in the refrigerator for at least 30 minutes after rolling it out. Additionally, avoid stretching the dough when fitting it into the pie pan, as this can cause it to shrink during baking.
Can I make this dough ahead of time?
Absolutely! You can prepare the dough ahead of time and store it in the refrigerator for up to three days or freeze it for up to three months. Just remember to allow it to come to room temperature before rolling it out, as cold dough can be difficult to work with.
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).