SIMPLE DOUBLE PIE CRUST
Make and share this Simple Double Pie Crust recipe from Food.com.
Provided by PalatablePastime
Categories Dessert
Time 20m
Yield 1 "9 inch double crust"
Number Of Ingredients 4
Steps:
- Sift flour before measuring; spoon lightly into measuring cup and level without shaking or packing down.
- Combine flour and salt.
- With a pastry blender or two knives, cut in vegetable shortening until uniform; mixture should be fairly coarse.
- Sprinkle with water, a tablespoon at a time; toss with a fork.
- Work dough into a firm ball with your hands; divide dough into two parts and press into flat circles with smooth edges.
- On a lightly floured surface, roll bottom crust to a circle about 1 1/2" larger than inverted pie plate.
- Gently ease dough into pie plate; trim edge even with plate and add filling.
- Moisten rim of bottom crust with water.
- Roll top crust the same way and lift onto filled pie; trim 1/2" beyond the edge of pie plate.
- Fold top edge under bottom crust and flute with fingers or fork.
- Prick or slit top crust to allow for escape of steam; bake according to time and temperature recommended for filling used.
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 APPLE PIE
Provided by Food Network
Categories dessert
Time 1h25m
Yield 1 pie, 6 to 8 servings
Number Of Ingredients 15
Steps:
- Melt 3 tablespoons of the butter in a large, heavy-bottomed saute pan over medium heat. Add the apple wedges and saute until slightly softened but holding their shape, 3 to 4 minutes. Add the 1/2 cup of sugar and stir to combine. Add the raisins, cinnamon, and cloves and stir.
- In a bowl, combine the lemon juice and cornstarch. Stir the mixture into the apple mixture and remove the pan from the heat. Let cool completely.
- Preheat the oven to 375 degrees F.
- Fill an unbaked bottom crust with apple filling and dot the top crust with the remaining 3 tablespoons butter. Top with a rolled-out top crust. Cut 1/2-inch vents in a round-the-clock pattern into the top crust to allow steam to escape. Brush the top lightly with egg wash and sprinkle with the remaining 1 tablespoon sugar.
- Put the pie on a cookie sheet or other low-sided baking tray to catch any spillage. Place on the middle rack of the oven and bake for 20 minutes, checking occasionally to ensure that the top is browning evenly. Rotate the pie 180 degrees to move the front edge to the back of the oven, and bake until the top is uniformly golden brown, 15 to 20 minutes more.
- Remove the pie from the oven and let cool for 20 minutes before slicing and serving.
- Put the flour and baking powder in the bowl of a food processor and pulse to combine. Add the cold butter cubes and pulse a few times until the mixture begins to become mealy and the butter forms plainly visible pea-size nuggets.
- Dissolve 1/2 teaspoon salt in the water. With the motor running, pour in the water and let mix, just until the dough pulls together. Do not over-mix the dough. If it appears dry and is not holding together, add a few additional tablespoons of water.
- Form the dough into a ball, flatten, and wrap in plastic wrap, and refrigerate until ready to use.
- Lightly flour a pastry board and a rolling pin and unwrap the dough. Divide the dough into 2 equal pieces and keep the second piece refrigerated. Tamp down the dough with the rolling pin and gently begin to roll it out into a circular pie shape by rolling evenly in one-eighth turns to keep the rolling even. When the dough is rolled out to an even thickness of about 1/8-inch and is about 12 inches in diameter, it is ready to be transferred to a 10-inch pie dish.
- Lightly butter the dish, lift the dough with the rolling pin by partially rolling the dough up on the pin, center the dough in the dish, and unroll. Pierce the dough in several places with the tines of a fork.
- Roll the second half of the dough into a circle slightly larger than the pie dish. Fill the bottom crust with your chosen filling. Cover the filling with the top half of the dough. Using both hands, crimp the edges of the 2 crusts together to seal. With a sharp knife, make several crosshatch slits in the top crust. Brush with the egg wash and bake in a preheated 375 degree Foven for 35 to 40 minutes. Remove from the oven and cool for 20 minutes.
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
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
EASY DOUBLE-CRUST CHICKEN POT PIE
Double-crusted chicken pot pie.
Provided by Momma Higg
Time 45m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Mix chicken, condensed soup, chicken stock, sour cream, pepper, onion powder, and garlic powder together in a bowl.
- Place one pie crust in a 9-inch pie plate. Pour filling on top and cover with remaining crust. Crimp the edges to seal the top crust.
- Bake in the preheated oven until crust is golden brown, 30 to 35 minutes. Cover the edges with foil if needed, to protect from browning.
Nutrition Facts : Calories 449.4 calories, Carbohydrate 25 g, Cholesterol 65.3 mg, Fat 29 g, Fiber 2 g, Protein 21.2 g, SaturatedFat 8.6 g, Sodium 696.5 mg, Sugar 0.8 g
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.
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.
PIE CRUST
Some people shy away from making pie crusts. Here is a recipe to banish all fear, a simple dough of butter and all-purpose flour, easy to make and dependable as can be. If you plan to make a pie with a top crust, double the recipe; when it's time to chill the dough, divide it in half and shape into two disks to put in the fridge. The dough will also keep for 3 months in the freezer, if you want to stash a few disks there. Defrost in the fridge overnight.
Provided by Melissa Clark
Categories pies and tarts, dessert
Time 1h45m
Yield One 9-inch single pie crust
Number Of Ingredients 4
Steps:
- In a food processor, pulse together the flour and salt. Add butter and pulse until the mixture forms lima bean-size pieces. Slowly add ice water, 1 tablespoon at a time, and pulse until the dough just comes together. It should be moist, but not wet.
- Turn dough out onto a lightly floured surface and gather into a ball. Flatten into a disk with the heel of your hand. Cover tightly with plastic wrap and refrigerate for at least 1 hour and up to 2 days.
More about "easy double pie crust recipes"
DOUBLE PIE CRUST RECIPE! {JUST 3 INGREDIENTS} - THE FRUGAL …
From thefrugalgirls.com
Reviews 40Category DessertCuisine AmericanEstimated Reading Time 7 mins
- Then add Butter to Food Processor, and continue pulsing until mixture turns into larger crumbs.
- Finally, gradually add Water to Food Processor {1 tbsp. at a time}, and pulse for several seconds each time. Continue pulsing until mixture turns into a ball of dough.
- Remove dough from food processor, separate into 2 equal portions, flatten out with your hands into discs, and wrap in plastic wrap. Transfer dough to refrigerator to chill for a minimum of 3 hours, or overnight.*
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.
CLASSIC DOUBLE PIE CRUST RECIPE - BAKERRECIPES.COM
From bakerrecipes.com
DOUBLE PIE CRUST RECIPE - MOUNTAINSIDE BAKERY
From mountainsidebakery.com
ALL BUTTER DOUBLE PIE CRUST BEST RECIPES
From findrecipes.info
SWEET & EASY HOMEMADE PIE CRUST • PASTRY DOUGH RECIPE
From thegoodheartedwoman.com
EASY DOUBLE PIE CRUST - HILLBILLY HOUSEWIFE
From hillbillyhousewife.com
10 BEST DOUBLE CRUST MEAT PIE RECIPES | YUMMLY
From yummly.com
YOUTUBE CHICKEN POT PIE CRUST - THERESCIPES.INFO
From therecipes.info
BASIC FLAKY DOUBLE PIECRUST - PAULA DEEN
From pauladeen.com
CLASSIC CRISCO® PIE CRUST - CRISCO
From crisco.com
HOW TO MAKE A DOUBLE CRUST PIE RECIPE - CRAZY FOR CRUST
From crazyforcrust.com
HOW TO BAKE A DOUBLE CRUST PIE - EVERYDAY PIE
From everydaypie.com
32 DOUBLE-CRUST PIE RECIPES YOU NEED IN YOUR COLLECTION
DOUBLE CRUST PIE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
FRUIT PIE WITH DOUBLE CRUST SUPER EASY TASTY - CASA BOUQUET
From casabouquet.com
QUICK & EASY DOUBLE 9" FLAKY PIE CRUST RECIPE - TEXAS HOMESTEADER
From texashomesteader.com
DOUBLE-CRUST PIE DOUGH RECIPE | MYRECIPES
From myrecipes.com
EASY PIE CRUST RECIPE (VIDEO) - NATASHASKITCHEN.COM
From natashaskitchen.com
DOUBLE PIE CRUST RECIPE - BOSTON GIRL BAKES
From bostongirlbakes.com
ALL BUTTER FLAKY PIE CRUST RECIPE (DOUBLE CRUST RECIPE)
From foodapparel.com
DOUBLE PIE CRUST RECIPE | SOUTHERN LIVING
From southernliving.com
EASY ALL-BUTTER FLAKY PIE CRUST - INSPIRED TASTE
From inspiredtaste.net
EASY DOUBLE PIE CRUST - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
DOUBLE-CRUST 10-INCH PASTRY RECIPE | MYRECIPES
From myrecipes.com
ALL SHORTENING FLAKY PIE CRUST (DOUBLE CRUST RECIPE) - FOOD APPAREL
From foodapparel.com
DOUBLE CRUST PIE | KING ARTHUR BAKING
From kingarthurbaking.com
CLASSIC DOUBLE PIE CRUST RECIPE - BEST BAKING TIPS
From bestbakingtips.com
SMALL PIE CRUST - ZONA COOKS
From zonacooks.com
MY GRANDMOTHER’S DOUBLE PIE CRUST RECIPE
From elizabethskitchendiary.co.uk
DOUBLE-CRUST PIE DOUGH RECIPE | FOOD & WINE
From foodandwine.com
EASY PIE CRUST DOUBLE - RECIPES | COOKS.COM
From cooks.com
RECIPE FOR DOUBLE PIE CRUST - ALL BUTTER PIE CRUST - VEENA AZMANOV
From veenaazmanov.com
PIECRUST FOR DOUBLE CRUST PIE RECIPE - BAKERRECIPES.COM
From bakerrecipes.com
EASY DOUBLE PIE CRUST RECIPE | SPARKRECIPES
From recipes.sparkpeople.com
RECIPE FOR DOUBLE PIE CRUST : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
HOW TO MAKE A DOUBLE-CRUST PIECRUST - BETTER HOMES & GARDENS
From bhg.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