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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
Crisco® Perfect Pie Crust
This year, the Crisco® Pie & Baking Hotline (1-877-367-7438) is back to help home bakers master their desserts and restore baking confidence everywhere. Now in its ninth year, the Crisco Pie & Baking Hotline is expanding its repertoire to include all baking categories and ensure no cake, cookie or pie gets left behind.
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3:2:1 Pie Crust | The EASIEST pie dough, NO RECIPE NEEDED!
This pie dough is so easy you’ll never need another recipe!
3 parts Flour
2 parts butter
1 part water
In today’s video I used:
600 AP
400 butter
200 ice cold water
2 large pinches of salt
First start with the butter. Make sure your butter is cold from the fridge. Grate on a box grater or cut it into cubes. If it’s summer and you’re worried about butter softening too much as you grate it pop it into the fridge for an hour after you grate it.
Mix butter and flour together. This goes incredibly fast because it’s already grated. You want the flour to be like large beans. Stream in your cold water. Must be cold!! Mix until you have a shaggy dough. Do not wait for it to be wet or sticky!!! It will be tough and you will be SAD. Refrigerate for at least one hour to let it relax but overnight is best. Once your dough is cold use however you wish. I use this dough for all manner of pies, sweet and savory and quiches. If you want it to be sweeter add a tablespoon or two of sugar. Add pepper for a quiche crust. Experiment! Have fun!
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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.
The Only APPLE PIE Recipe You'll Need
Everyone has to make this Classic Apple Pie Recipe for Thanksgiving! You will love the flaky pie crust and the apple pie filling will surprise you!
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
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EASY Homemade Pie Crust Recipe:
Ingredients for Homemade Apple Pie:
►1 recipe for double pie crust:
►6-7 Granny Smith Apples, peeled, cored (2 1/4 lbs or 7 cups thinly sliced)
►1 1/2 tsp cinnamon
►8 Tbsp unsalted butter
►3 Tbsp all-purpose flour
►1/4 cup of water
►1 cup granulated sugar
►1 egg + 1 Tbsp water, for egg wash
Ingredients for Butter Pie Crust Dough Recipe:
►2 1/2 cups all-purpose flour plus more to dust, *measured correctly
►1/2 Tbsp granulated sugar
►1/2 tsp sea salt
►1/2 lb COLD unsalted butter (2 sticks) diced into 1/4 pieces
►6 Tbsp ice water (6 to 7 Tbsp)
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How to Make the Perfect All Butter Pie Crust
Recipe + full tutorial here: ambitiouskitchen.com/perfect-pie-crust-recipe
Professional Baker Teaches You How To Make PIE DOUGH LIVE!
Anna Olson teaches you how to make Pie Dough live! Come and join her live and ask her all of your pie dough related questions!
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Link to the Pie Dough Recipe:
Peach filling:
6 cups (750g) peeled and sliced peaches (if using frozen, weigh after thawing and draining)
1/2 cup (100g) granulated sugar
3 tbsp (45 mL) whipping cream
**Add the sugar and cream to a large sauté pan over high heat and stir with a wooden spoon until bubbling. Stir in the peaches and cook for about 8 minutes, stirring often, until all liquid evaporates and the sugar begins to caramelize on the pan slightly. Remove from the heat and cool completely before using.
Other Filling Options
Strawberry Rhubarb:
3 cups (750 mL) diced rhubarb
3 cups (750 mL) hulled and quartered strawberries
1 cup (200 g) granulated sugar
3 Tbsp (45 mL) tapioca starch or 2 Tbsp instant tapioca
Cooked fillings such as blueberry, raspberry or cherry:
4 cups (1L) fresh fruit
1 tart apple, peeled and coarsely grated (not needed with cherry filling)
1 cup (200 g) granulated sugar
1 Tbsp lemon or lime juice
2 1/2 Tbsp (24 g) cornstarch
**Cook the fruit with the sugar and lemon until simmering. Whisk the cornstarch with a little cool water and stir in, returning just to a simmer before cooling before use.
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