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Double Pie Crust
This recipe makes a double crust
Pie crust is sometimes a hard thing to make. It can crumble on you or be too wet that you can't even work with it. I have made many pies and to me this is very good, have never had any problems getting it together.
Mixing the ingredients:
Just mix the flour and salt with the shortening and butter and use a pastry blender to make the shortening and flour come together.
When it is all mixed together add the cold water and use a fork to mix it all together. With your hands push the mixture together and form into a ball.
Cut the dough into two and pat it into discs and wrap them in plastic wrap. Put the discs into the refrigerator for about thirty minutes.
Rolling out your pie crust:
Put a good amount of flour on your board so that the pie crust dough doesn't stick. Then roll the dough so that it is larger than the pie pan. Next you can roll the dough onto your rolling pin and place it in your pie pan by unrolling it. I just fold the pie crust in half and put it into the pie pan, whichever you prefer and works for you.
Crimp the crust and you are ready to go.
- Prep Time: 10 minutes
- Cook Time: 10 to 12 minutes
- Total Time: 0 hours
3 cups flour
½ tsp. salt
2 cups shortening (I used Crisco))
4 T. butter
⅔ cup iced water
In a bowl add the flour and salt and mix all together
Now add the shortening and butter. Using a pastry blender mix the shortening and butter into the flour mixture. Make sure to mix thoroughly so that the flour is completely incorporated into the shortening.
Next take your water and pour it onto the mixture and with a fork mix it all around. It should come together pretty quickly. Form the dough into two disc shaped pieces and wrap in saran wrap and put into the refrigerator to chill, about ½ hour.
Roll each disc out on a board that has a good amount of flour on it so that the dough won't stick.
Roll so that it is a little bigger than your pie pan.
Fold the dough in half carefully and place in center of panthen fold the other half over.
Cut the edges to about ½ to ¾ of an inch beyond the pie pan. Turn the edges under to make a nice finished look to your pie. Then you can use a fork to press on the edges or crimp the edges if you like.
Makes enough for two pie crusts
Bake at 350 degrees for 10 to 15 minutes if blind baking
If you are blind baking, cooking pie crust so that you can put a filling into it that doesn't have to be cooked remember to weigh it down. You can buy pie weights or just use beans and fill the pie crust then back it, these beans are reusable.
If you would rather just prick the crust all around and bake it, this is called docking the crust. Docking allows the steam to escape and preventing the crust to bubble up in spots. Make sure to prick the sides and bottom of the crust.
Keywords: Pie Crust