Double Pie Crust Recipe: The Flakiest Crust You’ll Ever Make!

Is there anything more comforting than a homemade pie? From sweet fruit fillings to savory delights, the heart of any great pie lies in its crust. And nothing beats a buttery, flaky, homemade double pie crust. This recipe takes the intimidation out of pie crust making, guiding you through each step to achieve pie perfection every time. Say goodbye to store-bought crusts and hello to a pie that’s truly made from scratch!

Why This Recipe Works

This recipe isn’t just another collection of ingredients; it’s a carefully crafted method designed to yield the flakiest, most tender pie crust imaginable. Here’s why it works:

• Cold Ingredients are Key: The most crucial element for a flaky crust is keeping everything cold. Cold fat doesn’t blend completely with the flour, creating small pockets that melt during baking, resulting in layers of flakiness.
• Proper Fat Distribution: We use a combination of cutting and pressing the fat into the flour. This creates both small and larger pieces of fat, contributing to both tenderness and flakiness.
• Minimal Water: Too much water develops the gluten in the flour, leading to a tough crust. We use just enough ice water to bring the dough together, ensuring a tender result.
• Resting is Essential: Resting the dough allows the gluten to relax, preventing shrinkage during baking and making the dough easier to roll out.

Ingredients

• 2 ½ cups (315g) all-purpose flour, plus more for dusting
• 1 teaspoon salt
• 1 cup (2 sticks, 226g) unsalted butter, very cold and cut into ½-inch cubes
• ½ cup (120ml) vegetable shortening, very cold
• 6-8 tablespoons (90-120ml) ice water

Instructions

1. Combine Dry Ingredients: In a large bowl, whisk together the flour and salt.
2. Cut in the Fat: Add the cold butter and shortening to the flour mixture. Using a pastry blender, your fingers (work quickly!), or a food processor, cut the fat into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of fat remaining. This is crucial for flakiness!
3. Add Ice Water: Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. Continue adding water until the dough just comes together. Be careful not to overmix! You want the dough to be slightly shaggy.
4. Divide and Shape: Divide the dough in half. Gently flatten each half into a disc about 1 inch thick.
5. Chill the Dough: Wrap each disc tightly in plastic wrap and refrigerate for at least 2 hours, or preferably overnight. This allows the gluten to relax and the fat to firm up, resulting in a more tender and easier-to-roll crust.
6. Roll Out the First Crust: On a lightly floured surface, roll out one disc of dough into a 12-inch circle (for a 9-inch pie plate). Be sure to roll from the center outwards, rotating the dough frequently to prevent sticking.
7. Transfer to Pie Plate: Gently transfer the rolled-out dough to your pie plate. Trim any excess dough hanging over the edge, leaving about a 1-inch overhang.
8. Prepare the Filling: Add your desired pie filling to the pie crust.
9. Roll Out the Top Crust: Roll out the second disc of dough into a 12-inch circle.
10. Cover the Filling: Gently place the top crust over the filling. Trim the excess dough, leaving a 1-inch overhang.
11. Seal and Crimp: Crimp the edges of the pie crust together to seal the filling inside. You can use a fork to press the edges together, or create a decorative crimped edge using your fingers.
12. Vent the Crust: Cut several slits in the top crust to allow steam to escape during baking. This prevents the crust from puffing up and cracking.
13. Chill Before Baking (Optional): For an even flakier crust, chill the assembled pie for 30 minutes before baking.
14. Bake: Bake according to your pie filling recipe’s instructions. Generally, for a fully baked crust, you’ll want to bake at 400°F (200°C) for 15-20 minutes, then reduce the heat to 350°F (175°C) and bake for another 30-40 minutes, or until the crust is golden brown. You may need to cover the edges of the crust with foil to prevent them from burning.

Tips for Success

• Use a Food Processor (Optional): While a pastry blender or your fingers work well, a food processor can make the process even faster. Pulse the butter and shortening with the flour until the mixture resembles coarse crumbs. Be careful not to over-process!
• Don’t Overmix: Overmixing develops the gluten in the flour, resulting in a tough crust. Mix only until the dough just comes together.
• Handle the Dough Gently: Avoid overworking the dough when rolling it out. The less you handle it, the more tender the crust will be.
• Use a Marble Pastry Board: A marble pastry board stays cooler than other surfaces, which helps keep the fat in the dough cold.
• Blind Bake for Custard Pies: If you’re making a custard pie, you’ll need to blind bake the crust before adding the filling. To do this, line the crust with parchment paper and fill it with pie weights or dried beans. Bake at 375°F (190°C) for 15-20 minutes, then remove the weights and parchment paper and bake for another 5-10 minutes, or until the crust is lightly golden brown.
• Egg Wash for Shine: For a beautiful, glossy crust, brush the top with an egg wash (1 egg beaten with 1 tablespoon of water) before baking.

Storage Instructions

• Unbaked Dough: Unbaked pie dough can be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months. Thaw frozen dough in the refrigerator overnight before using.
• Baked Pie: Baked pie can be stored at room temperature for up to 2 days or in the refrigerator for up to 4 days.

FAQ

• Can I use all butter instead of shortening? Yes, you can use all butter. However, shortening helps create a more tender crust. Using a combination of butter and shortening provides the best of both worlds: flavor from the butter and tenderness from the shortening.
• Why is my crust tough? A tough crust is usually caused by overmixing the dough or using too much water. Be sure to mix the dough only until it just comes together and use the minimum amount of water necessary.
• Why is my crust shrinking? Crust shrinkage is often caused by not allowing the dough to rest long enough. Make sure to chill the dough for at least 2 hours before rolling it out.
• Can I make this recipe gluten-free? Yes, you can substitute a gluten-free all-purpose flour blend for the regular flour. However, you may need to adjust the amount of water depending on the blend you use.
• What if my dough is too sticky? If your dough is too sticky, add a little more flour, one tablespoon at a time, until it reaches the desired consistency.

Conclusion

Mastering the art of the double pie crust opens up a world of culinary possibilities. With this recipe and these tips, you’ll be baking delicious, flaky pies in no time. So, roll up your sleeves, gather your ingredients, and get ready to impress your family and friends with your homemade pie creations. Happy baking!