Two Crust Pie 9 Inches
Elevate your baking game with this classic Two Crust Pie recipe, perfect for creating a stunning 9-inch masterpiece. With a flaky, buttery crust made from scratch, this versatile pie shell is ideal for fruit-filled desserts or savory delights. Cool, cubed butter and a touch of sugar in the dough deliver a texture that's tender yet crisp, while an optional egg wash adds a golden finish. This recipe brings together simple ingredients like all-purpose flour and ice water to ensure the perfect balance of taste and texture. Whether you're showcasing a seasonal fruit filling or a hearty savory blend, this two-crust pie is a show-stopper. Bake this beauty to perfection in just over an hour, and enjoy a dish that serves eight with style and irresistible flavor.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 cup Unsalted butter (cold, cubed)
- 0.5 teaspoon Salt
- 1 tablespoon Granulated sugar
- 6 tablespoons Ice water
- As needed Pie filling (fruit, savory, or desired filling)
- 1 large Egg (beaten, optional for egg wash)
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 into the flour mixture. Using a pastry cutter or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
Gradually add 1 tablespoon of ice water at a time to the mixture. Toss gently with a fork after each addition until the dough just comes together when pressed (avoid overmixing). You may need all 6 tablespoons, or slightly more, depending on humidity.
Divide the dough into two equal portions. Flatten each portion into a disc, wrap tightly in plastic wrap, and refrigerate for at least 1 hour (or up to 2 days).
On a lightly floured surface, roll out one of the dough discs into a 12-inch circle. Transfer it to a 9-inch pie dish, letting the excess dough drape over the edges. Trim any large overhang, leaving about a 1-inch border.
Add your desired pie filling into the prepared crust, spreading it evenly.
Roll out the second dough disc into a 12-inch circle. Place it over the filling. Trim and tuck the edges of the top crust under the bottom crust, pinching to seal. Decorate the edges with a fork or by crimping with your fingers.
Cut 4-6 slits in the top crust for ventilation, or create decorative steam vents if desired.
Brush the top crust lightly with a beaten egg for a golden finish, if desired.
Place the pie on a baking sheet to catch any drips and bake in a preheated 375°F (190°C) oven for 40-45 minutes, or until the crust is golden brown and the filling is bubbling.
Let the pie cool on a wire rack for at least 2 hours to set before slicing and serving.
Nutrition Facts
Calories |
388 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.1 g | 32% | |
| Saturated Fat | 15.4 g | 77% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 141 mg | 6% | |
| Total Carbohydrate | 35.7 g | 13% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 4.8 g | ||
| Protein | 5.1 g | 10% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 15 mg | 1% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 60 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.
