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

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 shortening in our pie crust. Chill the shortening and cut it into little tiny pieces to add to the flour whch helps produce the flaky crust that we love so much.

Our new double pie crust holds up very well. I have made crusts before, where you couldn't pick up your pie crust without it coming apart. I have had this experience and had to try and glue the pastry together using water, because of this we wanted a crust that was managable to use.

Other uses for pie crust:

Fruit pies
Cream pies
Quiche
Hand pies
Tarts
Rustic pies

Ingredients:

Flour
Salt
Shortening, we use Crisco
Water
Sugar, optional for sweet pies

Making the Pie Crust

We like to get all of the ingredients ready beforehand so that the recipe is easy to make and we are sure of not having something that is needed.

In a bowl add the flour and salt and 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. 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 add 2 Tablespoons of very cold water at a time to the mix. We use a fork to mix in the water. Keep adding water so that the mixture will become wet enough to form crumbles and mostly holing together.

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.

Storing your double pie crust

Cut the dough into two pieces and form them into a disc, because this shape is easier to use when you roll out the pie dough. Take some cling wrap wrap the two discs and place them in the refrigerator, for about two hours. Chilling the dough makes it easier to roll out.

When ready to roll out the pie dough, just 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

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Author: ourfantasticrecipes
Prep Time: 10 minutes
Total Time: 10 minutes
Yield: 2 pie crusts 1x
Category: baking
Cuisine: American

Ingredients

Units Scale

2 ½ cups of flour
½ teaspoon of salt
1 Tablespoon of sugar, optional for a sweet pie
13 Tablespoons of shortening, chill in ½ inch pieces
8 to 9 Tablespoons of ice water

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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 two tablespoons of water to the flour mixture and mix with a fork. Add more of the water two tablespoons at a time while mixing with a fork.
Stop mixing when the mixture becomes crumbly and work it together by a little kneading or just push the crumbs all together with your hands. Form into a ball.
Cut the mixture in half and shape like a disc then wrap each half in saran wrap.
Put it into the refrigerator for about 2 hours.
Roll out one into 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 crust and vent with slits in the crust.
Crimp the edges of the pie or use fork tines to mark the pie crust edges.