Classic Double Crust Pie Recipe

Use four simple ingredients for this classic double crust pie recipe. This pie crust recipe is a good go-to recipe when you want a no-fuss pie crust. Tried and true, works every time.

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Tips for a Better Pie Crust

Ingredients Tips

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.

Ultimate Flakiness

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).

No Sticking

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.

docked and cooked pie shell

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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.

Print Recipe
Classic Double Crust Pie Recipe
Classic Double Crust Pie Recipe
Course Dessert, Pie
Cuisine American
Keyword pie, pie crust, recipe
Servings
Pie Crusts
Ingredients
Course Dessert, Pie
Cuisine American
Keyword pie, pie crust, recipe
Servings
Pie Crusts
Ingredients
Classic Double Crust Pie Recipe
Instructions
  1. Measure the flour and sale into a mixing bowl and whisk together.
  2. With a pastry blender, cut in 1/2 of the shortening finely. This will help create a tender dough. Then cut in the other 1/2 of the shortening in a bit more coarsely. Approximately the size of a pea. This will help create a flaky dough.
  3. Add the water 1 Tsp. at a time mixing lightly with a fork until all the flour is moistened. (Also see the hints above for creating the perfect crust).
  4. Gather the dough together. Press into a ball. Roll out or cover with plastic wrap to rest in the refrigerator 1 hour first, then roll out and use in your favorite recipe.
  5. When rolling out the dough. Divide in half for two pie crusts. Place the dough on lightly floured surface. Lightly flour the rolling pin. Begin rolling in the center turning the dough after each roll until the pie crust is the desired thickness and size you wish.
Recipe Notes

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.

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