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Everyone needs a good and easy pie crust to hold all of their delicious fruit and cream fillings. We think this new double-crust pie crust will be the one!
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 cut up the butter and Crisco into little pieces. Then chill the shortening and butter in the freezer for about 15 minutes.
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 you want to deal with when making a pie.
Other uses for pie crust:
- Fruit pies
- Cream pies
- Quiche
- Hand pies
- Tarts
- Rustic pies
Ingredients:
- Flour-The foundation of the pie crust
- Salt - a flavor enhancer
- Shortening, we use Crisco for flakiness
- Butter - for a little buttery taste
- Water- to tie the ingredients together
- Sugar, optional for sweet pies
Quick information for making your crust in a Cuisinart
This is another way to make your pie crust. Just add the flour, salt, and sugar to the bowl of a Cuisinart and pulse a few times. Next, add the shortening and butter cubes and pulse again until they mix with the flour, leaving some small and large pieces. Now add most of the water and pulse until the dough comes together; add a little more water, 1 Tablespoon at a time, if needed. Form into a ball, cut it in half and form into two discs. Refrigerate for at least 2 hours.
Making the pie crust the traditional way
We like to get all of the ingredients ready beforehand so that the recipe is quick and easy to make
In a bowl, add the flour, salt, and sugar, then mix. Then you add the cold pieces of shortening 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. 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 most of the cold water and mix with a fork until he dough comes together. If it doesn't add a Tablespoon more water until combined. We usually add a few ice cubes to the water to get it cold and then pull out the cubes when ready to use. Small pieces of the shortening can be seen in the mixture; this will give you the flaky crust that you want.
Knead the mixture about 3 or 4 times or just push the crumbly mixture together with your hands until it comes together. You can now form it into a ball.
Chilling the dough
Cut the dough into two pieces and form them into 2 discs, because this shape is easier to use when you roll out the pie dough. Take some cling wrap and wrap the two discs. Place them in the refrigerator for about two hours. Chilling the dough makes it easier to roll out.
When ready to roll out the dough, unwrap the pie dough and roll it out evenly. Roll from the center out to the edge.
Becaus, you have to let steam out of the pie just cut a few vent marks in the top crust before you put it onto the pie filling.
You can turn the dough under on the edges and crimp them or press with fork tines around the edges to seal in the juices and have a pretty crust.
Double Pie Crust
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 2 pie crusts 1x
- Category: baking
- Cuisine: American
Ingredients
- 2 ½ cups of flour
- ½ teaspoon of salt
- 1 Tablespoon of sugar, optional for a sweet pie
- 8 Tablespoons of Crisco
- 8 Tablespoons of butter, cut into small pieces
- 8 to 9 Tablespoons of ice water
Instructions
- In a bowl, add the flour, salt, and sugar and mix
- Add the pieces of shortening to the flour and use a pastry cutter to mix the shortening into the flour.
- Mix the shortening into the flour until you see pieces of shortening mixed with the flour.
- Add most of the water into the flour mixture and mix with a fork. Add more water, one tablespoon at a time, mixing with a fork until it comes together.
- Form into a ball.
- Cut the mixture in half and shape it into a disc, then wrap each half in Saran wrap.
- Put it into the refrigerator for about 2 hours.
- Roll out one pie crust, making sure it is large enough to fit up the sides of the pan as well as the bottom.
- Roll out the top crust of the pie and vent it with slits in the crust.
- Crimp the edges of the pie or use fork tines to mark the pie crust edges.
Old Fashioned Large Buttery Flaky Biscuits(Opens in a new browser tab)
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