Use four simple ingredients for this classic double crust pie recipe. This recipe is a good go-to recipe when you want a no-fuss pie crust. Tried and true, works every time.
*Post contains affiliate links* for more information please read the disclaimer on the About Us page.
Tips for a Better Pie Crust
Use cold butter and ice water when making the crust. This will help keep the crust flaky.
Rest the Dough
After mixing and gently rolling out, wrap the dough in plastic wrap and let it rest in the refrigerator at least an hour. This process will help firm the fats and soften the dough helping the flaky crust shine through.
No Tough dough
Kneading the dough too much or adding too much water can toughen the dough, which can make it difficult to roll out.
When the dough is just moist enough to hold together, transfer to a piece of parchment paper or waxed paper. Use the paper to fold the dough over on itself. If there are dough pieces that are a bit dry, use a spray bottle of water to spray just enough water on it to moisten. Continue this process until all of the dough is moistened. (This trick makes a lot of flaky layers in the dough).
Lightly flour the pie plate before putting in the bottom crust; this will make taking the slices out of the pan much easier later.
No Soggy Bottom Crust
Brush he bottom crust with egg white and chill it before adding the filling. Depending on the pie you are making, you could also use a thin layer of melted chocolate. Both of these methods create a barrier between the filling and the crust, which will help keep the pie crust firm.
No Burned Edges
If the edges of the pie seem to be cooking faster than the filling and darkening too fast. Cover the edges with Tin Foil.
This Classic Double Crust Pie Recipe is As Easy As Pie !
This crust can be used in a wide variety of pie recipes. I have used it for hand pies as well.
Pie Crust Enhancements
Slightly Sweet Dough
Brush top crust with a bit of water all over and sprinkle with granulated sugar before baking.
Slightly Darker Color Crust
Brush the top crust with a bit of beaten egg white before baking.
Docked Pie Shell
If you plan on using the pie shells for a bottom crust only, you will want to dock the pie crust. Once the pastry is rolled out and placed in the pie plate, use a fork to poke holes in the dough all the way around the bottom and sides. About an inch apart. This is called docking. It will help keep the pie shell from bubbling up when cooking.
Tools of the Trade
If you are new to pie making. You will find the following links very useful. Even if you have been baking pies for years like me, you might want to freshen up your tools.
This is a pretty pie plate that will show off your baking.
I like to use a pastry mat when I need to roll out a dough to a specific shape and size.
If you need to blind bake a pie crust, these pie weights do wonders for reducing shrinkage.
A Little Bit on Pie Pans
If you would like a well baked, browned under crust, use a pie place that is made of glass, enamelware, blackened tins, or aluminum pans. The shiny metal pans do not seem to brown the pie crust as well. This is a pretty pie shell that would work just fine.