New Double Pie Crust

Everyone needs a good and easy pie crust to hold all of their fruit and cream fillings. We think this new double pie crust will be it.

this Recipe

We don't know anyone who doesn't like a good piece of pie once in a while, but making the pie crust can be a little intimidating. Our pie crust is simple to make and delivers a great flaky pie crust.

We use both shortening and butter in our pie crust. We chill the shortening and butter in the freezer for about 15 minutes, then cut them into tiny pieces. The small pieces of shortening add to the flour which helps produce the flaky crust that we love so much.

Our new double pie crust holds up very well. We have made crusts before, where you couldn't pick up your pie crust without it coming apart. We have had this experience and had to try and glue the pastry together using water. Not something that you want to deal with when making any pastry disc.

There are many different things that you will want to have a good crust to make. Here are a few ideas.

Other uses for this recipe:

• Fruit pies
• Cream pies
• Quiche
• Hand pies
• Tarts
• Rustic pies

Ingredients for Double Pie Crust:

• Flour- The main ingredient in pie crust that adds texture and gluten.
• Salt- Always a needed ingredient to balance the flavor.
• Shortening- We use Crisco, for flakiness.
• Butter- We add some butter for that rich, buttery taste.
• Water- In order to bind all the ingredients together.
• Sugar- Optional for sweet pies, but recommended.

Making Pie Crust in a Cuisinart:

This is another way to go when making your pie crust. You just add the flour, salt, and sugar into the bowl and pulse a few times. Next, add the shortening and butter cubes and pulse again until they mix with the flour, leaving some little and big pieces. Now, add most of the water and pulse until the dough all comes together, adding more water, if you need it.

Making the Pie Crust not in a Cuisinart:

We like to get all of the ingredients ready before hand, so that the recipe is easy to make.

In a bowl, add the flour, salt and sugar, if using, and mix. Then, you add the cold pieces of shortening and butter to the flour.

With a pastry blender, mix the shortening into the flour mixture. To use the pastry blender, just press down and twist until all of the shortening is mixed into the flour and you have little pieces. This will give you a nice, flaky pie crust. If you don't have a pastry blender, you can use two knives or your hands to incorporate the shortening into the flour.

When the shortening is incorporated into the flour, add the very cold water. Add 2 Tablespoons at a time, using a fork to mix the water into it. We usually add a few ice cubes to the water to get it cold, then pull out the cubes when ready to use. Keep adding water and mixing until the mixture looks like crumbles. Small pieces of the shortening can be seen in the mixture; this will give you the flaky crust that you want.

Knead the mixture for a short time or push the crumbly mixture together with your hands until it comes together. You can now form it into a ball.

Cut the dough into two pieces and form them both into a disc. This shape is easier to use when you roll out the pie dough. Take some cling wrap and wrap the two discs and place in the refrigerator. It is better to let them sit in the refrigerator for about two hours for the best pie crust results.

When ready to make into pie dough, just unwrap the pie dough and roll out evenlyl always roll from the middle. Use enough flour on the board to roll out the pie dough, using a pin as you need. Roll the dough to about 2 inches bigger than the pie pan, so that you have enough overhanging dough to make the sides of the pie.

You can turn the dough under on the edges, and crimp the edges or press with fork tines.

For a pie that needs to be vented to let the steam out, we fold the pie dough in half, then in half again. Now, mark the crust by cutting slits into it with a small knife so that the steam can get out of it. There are many different ways to do this; you can just cut slits after the crust is on the pie.

When the crust is on the pie, you can take an egg wash and brush the top of the pie. It browns the pie nicely.

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