Classic Double Crust Pie Recipe
No-fail double crust pie recipe. Flaky crust for all your pies.
Servings: 2 Pie Crusts
Calories: 1059kcal
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Kitchen Essentials
Pie Plate with Lid
Rolling Pin
Baking Mat
Glass Mixing Bowl
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Ingredients
- 2 Cups all-purpose flour
- 1 Tsp. salt
- 2/3 Cup shortening I use Crisco
- 4 Tsp. water may need to adjust slightly
text ingredients
Instructions
- Measure the flour and sale into a mixing bowl and whisk together.
- 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.
- 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).
- 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.
- 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.
- If you are filling this pie crust with a recipe to be baked, then the crust will be baked along with the filling. However, if you are planning on filling this pie crust with a chilled recipe, then bake the crust first. I normally bake the crust for 15 minutes on 350 degrees F.
Nutrition
Calories: 1059kcal | Carbohydrates: 95g | Protein: 13g | Fat: 70g | Saturated Fat: 17g | Sodium: 961mg | Potassium: 134mg | Fiber: 3g | Sugar: 1g | Calcium: 19mg | Iron: 6mg
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