Pie Crust For Double Crust
A flaky, buttery pie crust perfect for double-crust pies like apple or cherry. Its tender texture and balanced flavor make it ideal for both sweet and savory fillings, and it suits bakers seeking a classic homemade pastry that’s easy to prepare and roll out for a perfect crust every time.
Ingredients
Instructions
- Mix flour and salt together in a bowl.
- Add the shortening and mix it into the flour and salt with a fork or your fingertips until the mixture has the texture of coarse crumbs.
- Mix in the water, a little at a time.
- Refrigerate to chill before rolling out the dough.
Tips & Substitutions
For a flakier crust, ensure your shortening is very cold and handle the dough as little as possible. If you're out of shortening, you can substitute with unsalted butter, though the texture may differ slightly. Adding a teaspoon of sugar can enhance the flavor, especially for sweet pies. For extra flavor, consider adding a pinch of cinnamon for fruit fillings.
Serving Suggestions
This double crust pie pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. Serve it alongside a refreshing beverage like Strawberry-Lemonade Punch for a delightful contrast. For a complete meal, consider serving a side salad or roasted vegetables with your pie for a well-rounded dinner.
Storage & Reheating
Once you've baked your pie, store it in the refrigerator covered with plastic wrap to maintain freshness. If you have leftover dough, wrap it tightly in plastic and refrigerate for up to 3 days or freeze for up to 3 months. When ready to use, thaw it in the refrigerator overnight before rolling out again.
Nutrition & Diet Analysis (per serving)
Each serving of Pie Crust For Double Crust contains roughly 1085 calories, with 1g protein, 5g 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 pie crust ahead of time. After mixing, wrap it in plastic and refrigerate for up to 3 days. Alternatively, you can freeze the rolled-out dough or the unbaked pie shell for up to 3 months. Just remember to thaw in the fridge before using.
What is the best way to prevent a soggy bottom crust?
To prevent a soggy bottom crust, consider pre-baking the crust for 10-15 minutes before adding your filling. Ensure you prick the bottom with a fork to allow steam to escape. You can also sprinkle a thin layer of flour or cornmeal on the bottom before adding the filling for an extra barrier.
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the texture will be denser. It's recommended to use a mix of both flours for a better result. You may also need to adjust the liquid slightly to accommodate the absorbency of whole wheat flour.
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).