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How To make Pastry For Double Crust Pie and Single Crust Pie
DOUBLE-CRUST PIE: 2 cups all-purpose flour
1/2 teaspoon salt
2/3 cup shortening
6 tablespoons to 8 tablespoons cold water
SINGLE-CRUST PIE: 1 3/4 cups all-purpose flour
1/4 teaspoon salt
1/3 cup shortening
3 tablespoons to 4 tablespoons cold water
PAStrY FOR DOUBLE-CRUST PIE: In a mixing bowl, stir together flour and salt. Using a pastry blender, cut in shortening till pieces are the size of small peas. Sprinkle 1 tablespoon of the cold water over part of the mixture; gently toss with a fork. Push to side of bowl. Repeat, using 1 tablespoon of water at a time, til all is moistened. Divide in half, form each half into a ball. PAStrY FOR SINGLE-CRUST PIE: Follow the directions for Pastry for Double-Crust Pie.
How To make Pastry For Double Crust Pie and Single Crust Pie's Videos
Our Favorite Pie Crust- Martha Stewart
Here’s a quick tip for this tried-and-true pie crust recipe: Always start with chilled dough and a well-floured work surface. Chilled dough doesn’t soften as quickly as warmer dough; flour absorbs any moisture and prevents sticking.
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
How to make a double crust pie
A double crust pie is a favorite of ours: twice the crust, twice the deliciousness! A few tips will help to make rolling out, shaping, and crimping easier and more straightforward. Mastering the technique is simple: Just watch the steps in our tip video, and see how the finished result should look.
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Instructions: Split your pie dough into two pieces, one slightly larger than the other. Roll each piece into a circle. Place the smaller circle on a sheet of parchment and set aside.
Place the larger circle into your pie plate and press it gently into place.
Scoop your filling into the prepared crust.
Fold the top crust into quarters, and lay it atop the filling, with the right angle of folded crust positioned directly in the center of the pie. Unfold the crust into a circle.
Trim the edges of the top crust, leaving a 1” overhang.
Seal the edges by pinching the top and bottom crusts together.
Fold the edges under themselves to create a tall lip.
Crimp the edge of the crust, brush the surface of the top crust with 1 egg beaten with 1 tablespoon cold water, and finish with a dusting of sparkling sugar.
Cut a decorative vent in the top crust to allow steam to escape.
Leave your comments, questions, and thoughts below – we want to hear from you! Our Baker’s Hotline is here to help.
How to Make the Perfect All Butter Pie Crust
Recipe + full tutorial here: ambitiouskitchen.com/perfect-pie-crust-recipe
How to Make Pie Crust
Buttery, flaky, and tender, this Pie Crust recipe is so easy to make at home and much better than store-bought! Your pie crust will come out perfectly every single time, and all you need are a few simple ingredients. Thanks to the food processor, you can have the dough ready in no time, but I will of course show you how to make it by hand too as well as shape and blind bake for the perfect pie crust every time. I added ALL my tips and tricks so your pies will be AMAZING everytime!
RECIPE:
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90-Second Chef: How to Make the Best Pie Dough
Watch to see how we developed a method to perfect pie dough, every time. Hint: It involves vodka.
Pie dough can go wrong very easily, from dry and crumbly to leathery and tough. But with our tips, you won't have anything to worry about.
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Water slosh sound effect (water sloth splashing-9.wav) provided by AGFX on freesound.org
Perfect Homemade Pie Crust Recipe!!
Learn how to make the best, flakiest and easiest pie crust right at home! Don't be intimidated by it. Only 4 ingredients and less than 10 minutes start to finish.
What you'll need:
1 cup plain flour
1/3 cup vegetable shortening
1/4 tsp salt
cool water
In a large bowl, combine flour and salt. Cut in shortening with a fork until fine crumbs. Add in 2-3 Tbsp cool water and mix. If it's not forming a dough, add in another 1-2 Tbsp of water until no dry flour remains. Make into a ball and put onto a floured work surface. Flour a rolling pin and roll out to 1 wider all around than the pie plate you'll be using. Transfer to the pie plate and add pie filling ingredients if the pie will be baked. If your recipe calls for a baked crust, dock the crust with a fork and bake in a preheated 350*F oven for 10-12 minutes and let cool before filling. Makes 1 crust. For a double crust or lattice top, double the recipe. Enjoy!
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