Double Pie Crust
Try this Double Pie Crust recipe, or contribute your own.
Try this Double Pie Crust recipe, or contribute your own.
- 1 teaspoon fine sea salt
- 2-1/2 cups flour
- 2-1/2 tablespoons sugar
- 8 tablespoons vegetable shortening well chilled (i put the shortening in the freezer for at least 15 to 20 minutes before using it in this recipe.)
- 12 tablespoons unsalted butter well chilled and cut into 1-inch pieces (i put the butter into the freezer for at least 15 to 20 minutes before using it in this recipe.)
- 5 to 6 tablespoons ice water
- Carbohydrate 0.10224 g
- Cholesterol 423.704 mg
- Fat 240.61144 g
- Fiber 0 g
- Protein 1.4484 g
- Saturated Fat 128.798272 g
- Serving Size 1 1 recipe (279g)
- Sodium 2344.224 mg
- Sugar 0.10224 g
- Trans Fat 14.180912 g
- Calories 2143 calories
Step-by-step
- In a large bowl, whisk together the flour, sugar, and sea salt.
- Scatter the vegetable shortening over the flour mixture and using either two butter knives or your hands, incorporate the shortening. Afterwards, the mixture will resemble coarse sand.
- Scatter the butter over the coarse flour mixture using the same method you used with the vegetable shortening. (I actually used a combination of both methods for incorporating the butter.)
- Sprinkle ice water over the dough one tablespoon at a time.
- Press the dough together with a spatula after each tablespoon.
- Stop adding ice water once the dough has come together.
- Divide the dough evenly, so that it's in two pieces.
- Then flatten the dough and shape it into disks.
- Wrap the dough disks tightly with plastic wrap, and refrigerate them for 1 hour.
- When you're ready to use the dough, remove it from the refrigerator and let it sit for approximately 10 minutes, so that it softens and is easier to roll out.
My Secret to the Flakiest Double Pie Crust
As a busy working mom, time is my most precious commodity. Weekends are often filled with a whirlwind of errands, school events, and family time, leaving little room for elaborate baking projects. However, there's nothing quite like the comforting aroma of a freshly baked pie filling a home with warmth and love. That's why mastering a simple, yet flawless, double pie crust recipe has become an absolute necessity in my kitchen. This recipe isn't just about creating a beautiful golden-brown crust; it's about efficiency and ease, ensuring a delicious pie without sacrificing precious family time.
The key to a truly exceptional pie crust, in my experience, lies in the chilling process. I’ve learned that the cold temperature of the fats (shortening and butter) is absolutely critical. It's not just a suggestion; it’s the secret weapon against a tough, gummy crust. By chilling both the shortening and butter thoroughly, I ensure the fats remain solid while I work with the dough. This prevents the gluten from overdeveloping, resulting in a flaky, tender crust. Think of it as a tiny battle against gluten, one where cold butter is my unstoppable army.
Beyond the chilling, the process itself is surprisingly straightforward. The simple act of cutting the fats into the flour is meditative, almost therapeutic. The rhythmic motion, the gradual incorporation of the ice water – these steps are a gentle reminder to slow down, to appreciate the small details in the process of creating something delicious. The result? A beautifully flaky, melt-in-your-mouth pie crust that makes even the simplest fillings taste extraordinary. And let me tell you, knowing I can whip this up quickly allows me to embrace spontaneity, surprising my family with homemade pies on weeknights, a treat that tastes even sweeter because of its unexpectedness.
This isn't just a pie crust recipe; it's a time-saver, a stress reliever, and a way to bring a little bit of homemade happiness to my family’s table. It’s about making moments, not just meals. The satisfying crunch of a perfectly baked crust is a small victory in a day filled with bigger challenges, and that's a feeling worth cherishing. Give this recipe a try, and you'll understand why it’s become a cherished staple in my kitchen.
Beyond the Basics: Once you've mastered the double crust, experiment! Add herbs, spices, or even a touch of cheese to create unique flavor profiles. Consider using different types of fats – duck fat or lard create an incredibly rich crust. Don’t be afraid to get creative and make this recipe your own. The possibilities are endless, and the rewards are incredibly delicious.
A Note on Variations: I frequently adapt this recipe based on the type of pie I'm making. For fruit pies, I sometimes add a tablespoon of sugar to the crust for extra sweetness. For savory pies, I omit the sugar entirely and experiment with different herbs and spices. This is the beauty of a versatile basic recipe: it can be molded to suit any culinary adventure.
So, go ahead and make a pie. It's more than just baking; it's a connection to tradition, a celebration of simple pleasures, and a reminder that even in the busiest of lives, there's always time for a little bit of homemade love.
