Perfect Pie Crust for Double Crust Pie
Master the art of pie-making with this "Perfect Pie Crust for Double Crust Pie" recipe, your ultimate guide to creating tender, flaky pastry every time. Featuring a harmonious blend of cold unsalted butter and shortening, this crust is the secret to achieving the ideal balance of crispy edges and melt-in-your-mouth texture. The addition of ice water ensures the dough comes together effortlessly without becoming overworked, while a resting period in the fridge allows the gluten to relax for easy rolling. Whether you're crafting a lattice-topped berry pie or a golden, domed apple pie, this versatile recipe is a must-have for any baking enthusiast. Perfect for both sweet and savory creations, this pie crust will elevate your bakes to professional-level perfection!
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 cup Unsalted butter (cold, cut into small cubes)
- 0.5 cup Shortening (cold, cut into small pieces)
- 1 teaspoon Salt
- 1 tablespoon Granulated sugar (optional, for sweet pies)
- 6 tablespoons Ice water
- Additional flour (for rolling out dough)
Instructions
In a large mixing bowl, whisk together the all-purpose flour, salt, and granulated sugar (if using).
Add the cold, cubed unsalted butter and cold shortening to the flour mixture.
Using a pastry blender or your fingertips, cut the butter and shortening into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of fat remaining.
Drizzle in 4 tablespoons of ice water, one tablespoon at a time, mixing with a fork after each addition.
Continue adding ice water, one tablespoon at a time, until the dough just holds together when pinched. Be careful not to overmix or add too much water.
Divide the dough into two equal portions. Shape each portion into a flat disk and wrap tightly in plastic wrap.
Refrigerate the dough disks for at least 1 hour (or up to 2 days) to allow the gluten to relax and the fat to firm up.
When ready to use, remove one dough disk from the refrigerator and let it sit at room temperature for 10 minutes to become slightly pliable.
Lightly flour your work surface and rolling pin. Roll out the first disk into a 12-inch circle, about 1/8-inch thick. Carefully transfer it to your pie pan.
Roll out the second disk into a similar-sized circle for the top crust or other desired design (such as lattice).
Use the prepared crusts as directed in your pie recipe, filling and baking according to the specific pie instructions.
Nutrition Facts
Calories |
4057 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 315.3 g | 404% | |
| Saturated Fat | 151.7 g | 759% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 517 mg | 172% | |
| Sodium | 1979 mg | 86% | |
| Total Carbohydrate | 273.2 g | 99% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 13.5 g | ||
| Protein | 38.1 g | 76% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 93 mg | 7% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 348 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.
