Can I make the double pie crust ahead of time?

Absolutely! You can prepare the dough in advance and store it in the refrigerator for up to 3 days. Just remember to wrap it tightly in plastic wrap to keep it fresh. You can also freeze the dough for up to 3 months. Just thaw it in the fridge before rolling it out.

What’s the best way to prevent a soggy bottom crust?

To avoid a soggy bottom, try pre-baking the crust for about 10 minutes before adding your filling. This helps set the crust and creates a barrier against moisture. You can also sprinkle a thin layer of breadcrumbs or crushed crackers on the bottom before adding the filling.

Can I use this double pie crust for savory pies?

Definitely! This double pie crust is versatile enough for both sweet and savory fillings. Whether you’re making a classic chicken pot pie or a quiche, this crust will hold up beautifully and add a delightful flaky texture.

What if my dough is too crumbly?

If your dough feels too crumbly and won’t hold together, it might need a bit more ice water. Add one tablespoon at a time, mixing gently until it comes together. Just be careful not to overwork the dough, as that can make it tough!

How do I know when my pie crust is done baking?

Your pie crust is ready when it’s golden brown and has a lovely, flaky texture. If you’re unsure, you can gently lift the edge to check the color. A perfectly baked crust should be a beautiful golden hue, signaling that it’s ready for your delicious filling!

Double Pie Crust – Easy Recipe for Flaky, Buttery Pies

Description

A simple and easy recipe for making a double pie crust that is perfect for any pie.

Ingredients

Scale

2–1/2 cups flour
2–1/2 tablespoons sugar
1 teaspoon fine sea salt
8 tablespoons vegetable shortening, well chilled
12 tablespoons unsalted butter, well chilled and cut into 1-inch pieces
5 to 6 tablespoons ice water

Instructions

In a large bowl, whisk together the flour, sugar, and sea salt.
Scatter the vegetable shortening over the flour mixture and using either two butter knives or your hands, incorporate the shortening until the mixture resembles coarse sand.
Scatter the butter over the coarse flour mixture and incorporate it using the same method as the shortening.
Sprinkle ice water over the dough one tablespoon at a time, pressing the dough together with a spatula after each addition until it comes together.
Divide the dough evenly into two pieces, flatten them into disks, wrap tightly with plastic wrap, and refrigerate for 1 hour.
When ready to use, remove the dough from the refrigerator and let it sit for approximately 10 minutes to soften before rolling out.

Notes

Chill the shortening and butter for at least 15 to 20 minutes before using.
Use a combination of methods for incorporating the butter for best results.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 crust
Calories: 250
Sugar: 1g
Sodium: 200mg
Fat: 15g
Saturated Fat: 7g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 3g
Cholesterol: 20mg

Keywords: Double Pie Crust, Pie Crust Recipe, Easy Pie Crust