Easy Double Pastry Crust
Master the art of homemade pie-making with this Easy Double Pastry Crust recipe, a foolproof staple for creating flaky, buttery perfection every time. Ideal for both sweet and savory pies, this versatile pastry is made with simple ingredients like all-purpose flour, cold cubed butter, and the optional hint of apple cider vinegar for extra tenderness. The step-by-step process ensures success, from achieving those crucial pea-sized butter bits for a delicate texture to resting the dough for optimal flavor. Perfectly balanced between simplicity and decadence, this double crust is your go-to for sealing in delicious fillings like luscious fruits or hearty meats. Whether you're baking a classic apple pie or experimenting with unique creations, this recipe guarantees an irresistibly golden, flaky finish.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1 cup unsalted butter (cold, cubed)
- 0.5 teaspoons salt
- 1 tablespoon granulated sugar
- 6 tablespoons ice water
- 1 teaspoon optional: apple cider vinegar
Instructions
In a large mixing bowl, whisk together the all-purpose flour, salt, and granulated sugar until well combined.
Add the cold, cubed unsalted butter to the flour mixture. Using a pastry cutter or your fingertips, cut the butter into the flour until the mixture forms pea-sized crumbs. Be careful not to overwork the dough; you want small, visible bits of butter for a flaky texture.
If using apple cider vinegar, mix it into the ice water. Gradually add the ice water to the flour and butter mixture, one tablespoon at a time, gently tossing the dough with a fork after each addition. Stop adding water once the dough holds together when pressed.
Turn the dough out onto a lightly floured surface. Divide it into two equal portions. Press each portion into a flattened disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour or up to 2 days to allow the dough to rest and chill.
When ready to use, roll out one disk of dough on a lightly floured surface to fit the size of your pie dish (about 12 inches for a standard 9-inch pie plate). Transfer the rolled dough into the dish, gently pressing it into the bottom and up the sides.
Add your desired pie filling. Roll out the second disk of dough to the same size and place it over the filling. Trim any excess dough, leaving about a 1-inch overhang. Fold the edges of the top and bottom crusts together and crimp to seal.
Optionally, brush the top crust with an egg wash (1 beaten egg mixed with 1 tablespoon of water) for a golden finish and vent the top by cutting small slits to allow steam to escape.
Bake as directed by the recipe for your pie filling, or according to your preferred baking instructions.
Nutrition Facts
Calories |
361 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.3 g | 31% | |
| Saturated Fat | 15.3 g | 76% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 65 mg | 22% | |
| Sodium | 126 mg | 5% | |
| Total Carbohydrate | 31.3 g | 11% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 1.7 g | ||
| Protein | 4.3 g | 9% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 11 mg | 1% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 40 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
