Double Crust Pie Crust Recipe

Looking for an easy Double Crust Pie Crust recipe? Learn how to make Double Crust Pie Crust using healthy ingredients.


Submitted by storyarc

Makes 8 servings



This is a modified version of a recipe I found on Food Network. This version has a little more sugar. I also use apple cider vinegar instead of red wine vinegar. I use this for all recipes that call for pie/pastry dough. I've tried many, and this is by far the best. I always use the dough right away (no refrigeration), but feel free to use the instructions below if you plan on refrigerating for future use.

Recipe Ingredients for Double Crust Pie Crust

4 1/2 cups all-purpose flour, sifted
2 teaspoons kosher salt
2 tablespoons sugar
3 sticks unsalted butter, cold and cut into 1/4" pieces
1/2 cup water (ice water, strain out the ice just before using)
2 teaspoons apple cider vinegar

Recipe Directions for Double Crust Pie Crust

  1. In a mixer fitted with a paddle attachment (or using a hand mixer), mix the flour, salt, and sugar for 1 minute. Add the butter and mix just until you have a crumbly, sandy mixture. You should still be able to see the pieces of butter. In a small bowl, stir the water and vinegar together. With the mixer running at medium speed, drizzle in the water-vinegar mixture and mix just until a dough forms. You should still see small bits of butter. Turn out onto a work surface, divide the dough in half, and shape into round, flat disks. Wrap separately in plastic wrap and refrigerate at least 30 minutes before using. (Or, refrigerate up to 48 hours or freeze up to 1 month before using. If frozen, let thaw in the refrigerator overnight before rolling out.)

  2. When the time comes to roll out the dough, let the dough warm up for a few minutes at room temperature. Dust a work surface with just a few tablespoons of flour and keep some extra flour at hand. If you like, you can roll out the dough between 2 sheets of waxed paper (flouring the bottom sheet and the top of the dough before rolling), which makes it much easier to transfer to the pan later on. However, you won't be able to check the progress of the dough as easily. It's entirely up to you. Sprinkle a little flour on top of the dough and start rolling outward from the center with quick, light strokes. Don't worry if the edges split a bit; concentrate on forming a good circle from the center. Lift up and rotate the dough 1/4 turn every minute or so to help ensure even rolling. The dough should feel smooth and soft; some say it should feel like the inside of your forearm. If it gets sticky, sprinkle on a bit more flour, but don't do this more than 2 or 3 times; the dough will absorb too much flour. Instead, put it back in the refrigerator for 15 minutes to firm up the butter. Keep rolling until the circle is at least 2 inches larger than your pan (for example, 11 inches wide for a 9-inch pie pan), or 3 inches larger for deep-dish pies.

  3. Set your pie or tart pan nearby. We always use heavy aluminum pans, because glass pans seem to bake the crust too fast. However, we know that the advantage of glass is that you can easily check the color of the crust. Again, it's up to you. Either choice will work. To transfer the crust to the pan, we find it easiest to roll a finished crust up onto the rolling pin, then gently unroll it in the pan. Or, you can fold it gently in quarters, lift it up, position the center point on the center of the pan, and unfold it into the pan. If using waxed paper, peel off the top layer, turn the crust gently into the pan, and peel off the remaining paper. Make sure that the dough is allowed to settle completely into the pan.

  4. Don't stretch and press the dough into the corners; stretched dough will likely shrink back when you bake it. Instead, lift the edges of the crust to let it settle down into the corners. If the dough tears a bit, don't be concerned; we'll patch it in a minute. Using scissors or a sharp knife, trim the dough to within 3/4-inch of the rim. Use any extra scraps to patch the crust, pressing with your fingers (wet them if necessary) or set aside. Leave the edges of the bottom crust hanging over the rim.

  5. Roll out the second piece of dough into a circle about 11 inches in diameter. Line a sheet pan with parchment or waxed paper. Roll the dough up onto the rolling pin, and then unroll it onto the sheet pan. Chill for 20 to 30 minutes before filling.

Categories

Breakfast, Brunch, Dessert, Main Dish, American, American-Southern, Christmas, Cocktail Party, Easter, Fourth of July, Hanukkah, St. Patrick's Day, Super Bowl, Thanksgiving, Valentine's Day, Bake, Chill, Quick, Vegetarian

Nutrition Facts
Serving Size 133.4g
Amount Per Serving
Calories
572
Calories from Fat
316
% Daily Value*
Total Fat
35.1g
54%
Saturated Fat
21.9g
109%
Trans Fat
0.0g
Cholesterol
91mg
30%
Sodium
827mg
34%
Potassium
87mg
2%
Total Carbohydrates
56.8g
19%
Dietary Fiber
1.9g
8%
Sugars
3.4g
Protein
7.6g
Vitamin A 21% Vitamin C 0%
Calcium 2% Iron 18%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
D
  Good points
  • Low in sugar
  •   Bad points
  • High in saturated fat
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