Flaky Double Crust Pastry
Master the art of homemade pies with this Flaky Double Crust Pastry recipe, a true staple for any baker's repertoire. This buttery, tender pastry combines the richness of cold diced butter and shortening to achieve its signature flakiness, while a touch of apple cider vinegar ensures an exceptionally tender crumb. Requiring just 30 minutes of prep, this versatile dough comes together easily with simple pantry staples like flour, sugar, and salt. Perfect for both sweet and savory pies, its chill-and-roll method guarantees a crust that's easy to handle and beautifully crisp when baked. Whether you're crafting a classic apple pie or a savory pot pie, this double-crust recipe adds an irresistibly flaky finish to your creation.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 tablespoon Granulated sugar
- 1 teaspoon Salt
- 1 cup Unsalted butter (cold, diced)
- 0.5 cup Shortening (cold)
- 8 tablespoons Ice water
- 1 teaspoon Apple cider vinegar (optional, for tenderness)
Instructions
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, and salt until well combined.
Add the cold, diced butter and shortening to the bowl. Using a pastry cutter or your fingertips, cut the fats into the dry ingredients until the mixture resembles coarse crumbs with pea-sized chunks of butter.
In a small measuring cup, combine the ice water and apple cider vinegar (if using). Drizzle this mixture into the flour mixture, one tablespoon at a time, gently tossing with a fork after each addition.
Continue adding ice water just until the dough begins to come together but is not overly wet or sticky. Stop mixing as soon as the dough holds together when pinched.
Turn the dough out onto a clean work surface and divide it into two equal portions. Shape each portion into a flat, round disc, about 1 inch thick.
Wrap each disc tightly in plastic wrap and refrigerate for at least 1 hour, or up to 2 days. This resting period helps chill the fats and relax the gluten, ensuring a flaky crust.
When ready to use, roll out one dough disc on a lightly floured surface to the desired size for your pie or tart. Repeat with the second disc for the top crust, if using.
Prepare your pie as directed in your desired filling recipe. If baking, brush the top crust with an egg wash or cream for a golden finish.
Bake your pastry according to the pie recipe's instructions, enjoying the flaky and tender texture of your homemade double crust pastry!
Nutrition Facts
Calories |
3974 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 317.3 g | 407% | |
| Saturated Fat | 154.3 g | 771% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 524 mg | 175% | |
| Sodium | 1962 mg | 85% | |
| Total Carbohydrate | 250.2 g | 91% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 13.6 g | ||
| Protein | 33.6 g | 67% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 89 mg | 7% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 322 mg | 7% | |
*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.
