PASTRY FOR DOUBLE PIE-CRUST
Use this recipe from our Test Kitchen when you need pastry for a double-crust or lattice-topped pie.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield Pastry for 1 double-crusted or lattice-topped pie (9 or 10 inches).
Number Of Ingredients 4
Steps:
- In a bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in half so one ball is slightly larger than the other., Roll out the larger ball to fit a 9-in. or 10-in. pie plate. Transfer pastry to pie plate. Trim pastry with even with edge of plate. Pour desired filling into crust. , Roll out second ball; cut slits in pastry. Position over filling. Trim pastry to 1 in. beyond edge of pie plate. Fold top crust over bottom crust. Flute edges. Bake according to recipe directions.
Nutrition Facts :
DOUBLE-CRUST PIE DOUGH
Provided by Martha Stewart
Categories Food & Cooking
Time 1h
Yield Makes enough for 1 double-crusted 9-inch pie
Number Of Ingredients 6
Steps:
- Place flour and salt in a food processor. Add butter and pulse until mixture resembles coarse meal with some blueberry-size clumps.
- Beat together egg, ice water, and vinegar in a small bowl. Add to flour mixture and pulse just until incorporated, about 10 times more. Squeeze a small amount of dough to make sure it holds together. If dough is too dry, add more ice water, 1 tablespoon at a time. Divide dough in half and wrap each half in plastic wrap, forming each into 1 disk. Refrigerate at least 30 minutes and up to 2 days.
CHEDDAR DOUBLE-PIE CRUST
This is the ideal pie crust for Cheddar-Crusted Apple Pie.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 40m
Yield Makes two 9-inch crusts
Number Of Ingredients 6
Steps:
- In a food processor, briefly pulse flour, sugar, and salt. Add butter and cheddar; pulse until mixture resembles coarse meal with a few pea-size pieces of butter remaining. Sprinkle with 1/4 cup ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 1/4 cup more water, 1 tablespoon at a time). Don't overmix.
- Turn out dough onto a floured surface and divide dough (one portion should be slightly larger than the other). Shape each portion into a disk. Wrap each disk separately in plastic and refrigerate until firm, about 1 hour or up to 1 day. (Dough can be frozen up to 1 month; thaw overnight in refrigerator before using.)
Nutrition Facts : Calories 307 g, Fat 20 g, Protein 8 g
CLASSIC LARD TWO-CRUST PIE PASTRY
The way a pie crust should be made.
Provided by SandraJ
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Time 1h15m
Yield 8
Number Of Ingredients 4
Steps:
- Whisk flour and salt together in a large bowl. Cut in the lard with a knife or pastry blender until the mixture resembles coarse crumbs. Sprinkle in water, 1 tablespoon at a time, blending gently with a fork or pastry blender until all flour is moistened and dough almost cleans the sides of the bowl. Divide the dough in half and shape flattened rounds. Wrap in plastic and refrigerate for at least 1 hour.
Nutrition Facts : Calories 267.8 calories, Carbohydrate 23.8 g, Cholesterol 16.2 mg, Fat 17.4 g, Fiber 0.8 g, Protein 3.2 g, SaturatedFat 6.7 g, Sodium 291.6 mg, Sugar 0.1 g
ALL-BUTTER DOUBLE PIE CRUST
A perfectly delicious, flaky homemade pie crust isn't out of reach. In fact, you don't even need a food processor to make this version by the Elsen sisters, who own the famed Four and Twenty Blackbirds pie shop in Brooklyn.
Provided by Four and Twenty Blackbirds
Categories dessert
Time 9h
Yield 8 servings
Number Of Ingredients 7
Steps:
- Use a bench scraper to cut butter into ½-inch cubes. (If butter begins to "sweat," dust with flour.) In a large, flat-bottomed bowl, combine flour, sugar, and salt. Add the butter cubes and toss to coat with the flour mixture. Use a pastry blender to cut the butter into the flour; do not smash or smear the butter. Scrape butter off the pastry blender during the mixing process and continue mixing. (If butter is softening too fast, put the bowl in the refrigerator until butter firms up, 2-5 minutes.) Continue cutting, working quickly, until butter is broken down and looks like a coarse crumble with only a few larger pieces.
- Combine vinegar with water and ice; you'll use 10-12 tablespoons of this liquid in the pie dough. Begin by sprinkling 4 tablespoons of liquid over the flour mixture; use a bench scraper or your hands to incorporate until the mixture begins to come together. Sprinkle in 4 more tablespoons of liquid and continue the mixing process. Squeeze a fistful of dough: if it holds, like wet sand, it's ready. If it falls apart, add 1-2 more tablespoons of liquid at a time, squeezing the dough to check if it holds. Bring all the dough together, sprinkling dry bits with more small drops of liquid as necessary; dough will look shaggy. Knead in the bowl just until incorporated.
- Turn dough onto a work surface and use a bench scraper to divide dough into two equal pieces. (Note: If you're making the Blueberry Slab Pie, do not divide the dough; shape it into one large, flat disk.) Shape into flat disks and wrap in plastic; refrigerate for at least 30 minutes, preferably overnight. Dough can be refrigerated for up to 3 days and frozen up to 1 month, tightly wrapped. (Note: If you're making the Peach Skillet Pie, stop here; you'll begin that lesson with two chilled disks of dough.)
- Generously grease pie dish with softened butter. Dust a work surface and a rolling pin with flour. Place one chilled pie disk on the work surface and lightly dust it with flour. (Reserve the other disk to use as a top crust for the Salted Caramel Apple Pie or Peach Skillet Pie, or to line a tart pan for the Farmer Cheese and Thyme Pie.)Roll dough by starting at the center and lightly pressing down with the rolling pin to flatten slightly. Rotate the dough and repeat, pressing down so it's evenly flattened all around, about ⅛-inch thick. Then roll outward to make a circle, rotating the dough a quarter-turn at a time to keep it even. (If dough is softening too fast, chill in the refrigerator until firm, 2-5 minutes.) Roll the dough until it's about 2-3 inches larger than the pie dish, all the way around. Use a pizza wheel to trim away the rough edges. (Save the scraps to make crust cookies!)
- Overturn pie dish onto the center of the dough circle, then remove and place it right side up on your work surface. Use the light indentation created by the rim as a guide for gently positioning dough into the center of the dish. (If dough is softening too fast, put it back into the refrigerator until it firms up, 2-5 minutes.) Fit dough gently into dish, being careful not to stretch it. Begin crimping the edge by using your fingers to roll the dough firmly so it rests on top of the rim. Crimp by using your index finger and thumb on one hand to squeeze a letter "C" into the dough rim. (Lightly flour your fingers if the dough is sticking.) Repeat, crimping the entire pie and making sure the final fluted crust sits directly on top of the pan's rim. Chill until it is ready to be filled and baked.
PERFECT PIE CRUST FOR DOUBLE CRUST PIE
This is a tried and true Pie Crust recipe from my Better Homes and Gardens Cookbook. I always get rave reviews on my pies and everyone agrees that the best part is the crust! Also note the tricks for making it easy to get into the pan and to keep it from getting too brown!
Provided by Reality
Categories Dessert
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- In a medium bowl, stir together flour and salt. Cut in shortening using a pastry blender or fork until shortening is in pea-sized pieces (I usually use my hand crank chopper to do this).
- Add water, 1 tablespoon at a time, mixing with fork in between, until all of the flour mixture is moistened and can be formed into a ball. Divide mixture in half.
- At this point, you can roll dough into a 12 inch circle on a lightly floured surface, but I prefer to tape a 12 inch square piece of waxed paper to my work surface with double sided tape, put my dough on that, then cover with another piece of waxed paper, and roll out.
- When dough is in a circle as big as your waxed paper (ie 12 inch circle), peel off the top layer of waxed paper and discard.
- Lift the dough and bottom layer of waxed paper up and invert onto your pie pan. Gently peel the waxed paper off.
- Do the same with the other 1/2 of your dough to make your top crust.
- Before placing pie in the oven, wrap a 3 inch wide strip of foil around the edge of your crust, allowing 2 inches to fold over the top of your pie. 1/2 way through your bake time, carefully pull the foil off and finish baking. Your crust will turn out perfect every time!
Nutrition Facts : Calories 278.9, Fat 17.4, SaturatedFat 4.3, Sodium 219, Carbohydrate 26.8, Fiber 0.9, Sugar 0.1, Protein 3.6
DOUBLE-CRUST CHICKEN POT PIE
This just might be the ultimate deep-dish chicken pot pie. Lots of veggies and fresh herbs go into the tasty, creamy filling, and an impressive lattice crust makes the pie as picture-perfect as it is delicious.
Provided by Erin Jeanne McDowell
Categories main-dish
Time 3h20m
Yield One 10-inch deep-dish skillet pie
Number Of Ingredients 19
Steps:
- Make the filling: In a large pot, heat 2 tablespoons butter over medium heat. Add the onions, celery and carrots and cook, stirring, until the onions are translucent, 5 to 6 minutes. Add the garlic and cook until fragrant, about 1 minute more.
- Add the remaining 3 tablespoons butter. Once melted, stir in the flour. Cook the mixture, stirring constantly, until it just starts to turn golden brown, 2 to 3 minutes. Gradually whisk in the chicken broth. Bring the mixture to a simmer. Add the bay leaf, rosemary and thyme. Adjust the heat and simmer for 15 minutes.
- Stir in the cream, chicken and peas and return to a simmer. Simmer for 4 to 5 minutes more. Remove the mixture from the heat. Stir in the salt and pepper. Ideally, cool it completely. Remove and discard the bay leaf, and stir in the parsley. Taste and add more salt and pepper, if desired.
- Meanwhile, prepare the crust: Have a 10-inch cast-iron or ovenproof skillet ready. On a lightly floured surface, roll out half of the pie crust to a thickness of about 1/4 inch, making a circle about 3 inches wider all around than the skillet. Gently transfer the dough to the skillet, lining the bottom and easing it up the sides, allowing any excess to drape over the edge of the pan (aim for about 1 inch excess dough all the way around the pan). Refrigerate for 30 minutes.
- While the bottom crust is chilling, roll out the remaining dough on a lightly floured surface to 1/4 inch thick. Gently transfer the dough to a parchment-lined baking sheet, then use a pastry wheel to cut it into 1 1/2- to 2-inch wide strips. Cover with plastic wrap and refrigerate for 15 minutes.
- Pour the cooled filling into the chilled bottom crust and spread evenly. Remove the chilled dough strips from the fridge. Lay strips over the filling, leaving almost no space between them. When the pie is covered, rotate the pan and pull back every other strip of dough, then weave in a fresh strip to create a lattice. Lay the strips back over the new piece of dough, the repeat the process - this time pulling back all the pieces of dough that didn't get moved the first time. Continue until the entire pie is latticed.
- Press the dough together at the edges all the way around the pie; use scissors to trim away any excess dough, then fold the bottom crust up and over the lattice. Dip your finger in water and run it along the edges to help seal it. Use a floured fork to press around the edges to seal the dough together and crimp the crust. Refrigerate for 30 minutes.
- Preheat the oven to 425 degrees F and place a rack in the lower third of the oven. Brush the egg mixture over the top of the pie and sprinkle it with Parmesan. Bake for 30 minutes; lower the oven temperature to 375 degrees F and continue baking until the crust is deeply golden brown (the filling may bubble through the top crust a bit), 40 to 50 minutes more.
DOUBLE-CRUST CHICKEN POT PIE
Deliciously creamy double-crust pot pie loaded with veggies and baked to perfection!
Provided by rose.e.bronson
Time 1h30m
Yield 10
Number Of Ingredients 16
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Put bottom crust into a 9-inch pie dish; reserve the top crust and chicken for later.
- Heat oil in a large skillet over medium heat. Add onion and cook until translucent, about 5 minutes. Add both potatoes, carrots, green beans, and corn; saute, stirring frequently, until tender, about 10 minutes.
- While the vegetables are cooking, melt butter in a saucepan over medium-low heat. Whisk flour into the melted butter until it thickens, about 5 minutes. Gradually whisk the vegetable broth into the flour mixture; cook and stir until mixture thickens, 3 to 5 minutes. Add sour cream, heavy cream, milk, and seasoning blend; whisk thoroughly and cook sauce until heated through, 2 to 3 more minutes.
- Arrange 1/2 of the vegetables on top of the bottom crust and add 1/2 of the chicken over top. Layer with remaining vegetables, followed by remaining chicken. Ladle sauce over vegetables and chicken. Cover with the top crust, pinching to form a seal around the outer edge. Poke a few steam holes in the top.
- Bake in the preheated oven for about 40 minutes. covering the crust with foil when it starts to brown. Remove from the oven and let rest for 5 to 10 minutes before serving. The sauce will have thinned but as it rests it will thicken again.
Nutrition Facts : Calories 431 calories, Carbohydrate 31.6 g, Cholesterol 56.3 mg, Fat 28.9 g, Fiber 3 g, Protein 12 g, SaturatedFat 11.8 g, Sodium 288.5 mg, Sugar 2.7 g
More about "double crust pie crust recipes"
CLASSIC DOUBLE PIE CRUST | KING ARTHUR BAKING
From kingarthurbaking.com
4.5/5 (142)Total Time 45 minsServings 2Calories 320 per serving
- Weigh your flour, or measure it by gently spooning it into a cup, then sweeping off any excess., In a medium-sized mixing bowl, whisk together the flour and salt., Add the shortening, working it in until the mixture is evenly crumbly, like coarse beach sand; you want everything thoroughly combined.
- Cut the butter into small (about 1/2") cubes., Add the butter to the flour mixture, and work it in roughly with your fingers, a pastry cutter, or a mixer. Don't be too thorough; the mixture should be quite uneven, with big chunks of butter in among the smaller ones. People get nervous about pie crust, and in their anxiety they tend to work the dough too much. Working the butter in completely makes a mealy crust rather than a flaky one.
- Add enough additional water to make a chunky, fairly cohesive mixture. It should hold together when you gather a bit up and squeeze it in your hand. Beware of kneading the pastry too much and/or adding too much water, as this will toughen the crust.
ALL BUTTER FLAKY PIE CRUST RECIPE (DOUBLE CRUST RECIPE) - FOOD …
From foodapparel.com
PIECRUST FOR DOUBLE CRUST PIE RECIPE - BAKERRECIPES.COM
From bakerrecipes.com
BASIC FLAKY DOUBLE PIECRUST - PAULA DEEN
From pauladeen.com
32 DOUBLE-CRUST PIE RECIPES YOU NEED IN YOUR COLLECTION
HOW LONG TO BAKE A DOUBLE CRUST FRUIT PIE RECIPE
From montalvospirit.com
DOUBLE PIE CRUST RECIPE - MOUNTAINSIDE BAKERY
From mountainsidebakery.com
DOUBLE-CRUST PIE DOUGH RECIPE | MYRECIPES
From myrecipes.com
DOUBLE-CRUST PIE DOUGH RECIPE | FOOD & WINE
From foodandwine.com
DOUBLE PIE CRUST RECIPE - RECIPES.NET
From recipes.net
CRISCO DOUBLE PIE CRUST - RECIPE | COOKS.COM
From cooks.com
ROBINHOOD | THE PERFECT FLAKY PIE CRUST - DOUBLE
From robinhood.ca
DOUBLE CRUST PIE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
HOW TO BAKE A DOUBLE CRUST PIE - EVERYDAY PIE
From everydaypie.com
SMALL PIE CRUST • ZONA COOKS
From zonacooks.com
HOW TO MAKE A DOUBLE CRUST PIE RECIPE - CRAZY FOR CRUST
From crazyforcrust.com
NO CRUST CHOCOLATE PIE RECIPE : OPTIMAL RESOLUTION LIST
From recipeschoice.com
HOW TO MAKE A DOUBLE-CRUST PIECRUST - BETTER HOMES & GARDENS
From bhg.com
MAKE THE PERFECT PIE DOUBLE CRUST RECIPE - THE SPRUCE EATS
From thespruceeats.com
10 BEST DOUBLE CRUST MEAT PIE RECIPES | YUMMLY
From yummly.com
ALL SHORTENING FLAKY PIE CRUST (DOUBLE CRUST RECIPE) - FOOD APPAREL
From foodapparel.com
HOW TO MAKE A DOUBLE PIE CRUST - RECIPETIPS.COM
From recipetips.com
SIX EASY PIE CRUSTS FOR ALMOST ANY PIE – FRESHY RECIPES
From freshy.com
DOUBLE PIE CRUST FOR A TOP AND BOTTOM CRUSTED PIE – FLOUR AND FLAKE
From flourandflake.com
DOUBLE PIE CRUST RECIPE | SOUTHERN LIVING
From southernliving.com
FOOLPROOF PIE DOUGH FOR DOUBLE-CRUST PIE - COOK'S ILLUSTRATED
From cooksillustrated.com
RECIPE FOR DOUBLE PIE CRUST - ALL BUTTER PIE CRUST - VEENA AZMANOV
From veenaazmanov.com
DEEP DISH PIE CRUST RECIPE (WITH BUTTER) | KITCHN
From thekitchn.com
DOUBLE PIE CRUST RECIPE - BOSTON GIRL BAKES
From bostongirlbakes.com
DOUBLE-CRUST APPLE PIE RECIPE - GRACE PARISI | FOOD & WINE
From foodandwine.com
CLASSIC CRISCO® PIE CRUST - CRISCO
From crisco.com
DOUBLE CRUST CHICKEN POT PIE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
VEGAN FLAKY PIE CRUST | FROM THE COMFORT OF MY BOWL
From fromthecomfortofmybowl.com
DOUBLE PIE CRUST RECIPE! {JUST 3 INGREDIENTS} - THE FRUGAL GIRLS
From thefrugalgirls.com
DOUBLE PIE CRUST RECIPE - RECIPETIPS.COM
From recipetips.com
PASTRY FOR DOUBLE-CRUST PIE | BETTER HOMES & GARDENS
From bhg.com
MY GRANDMOTHER’S DOUBLE PIE CRUST RECIPE - ELIZABETH'S KITCHEN …
From elizabethskitchendiary.co.uk
DOUBLE CRUST PIE | KING ARTHUR BAKING
From kingarthurbaking.com
DOUBLE PIE CRUST - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
CLASSIC DOUBLE PIE CRUST RECIPE - BEST BAKING TIPS
From bestbakingtips.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love