Double Pie Crust Recipe With Butter And Shortening
This is a no fail double pie crust recipe with butter and shortening for the perfect balance of flakiness and flavor. There are many types of pie crust out but our no fail double pie crust recipe using butter and shortening surpasses them all.
Flaky and tasty, this double pie crust is easy to work with and roll, the recipe will yield two single pie crusts or one double pie crust.
Ingredients For Double Pie Crust Recipe With Butter And Shortening:
- 2 1/2 cups all-purpose flour (300 grams)
- 1/4 cup vegetable shortening (65 grams)
- 10 tablespoons unsalted butter (150 grams)
- 1 teaspoon salt (5 grams)
- 9 tablespoons ice-cold water (135 gram)
- 2 teaspoons sugar (10 grams optional)
How To Make Double Pie Crust Recipe With Butter And Shortening:
- Add all the dry ingredients into a medium-size bowl whisk together.
- Add the shortening and work it into the flour until a crumbly texture is formed.
- and In a medium-sized mixing bowl, whisk together the flour and salt.
- Add in the chilled cubed butter into the mixture using the whisk, fork, pastry cutter, or your hand and rub the butter into the mixture until uneven pea-size pieces are formed.
- Add 3 tablespoons at a time of water drizzling it over the flour mixture and tossing the mixture carefully until the dough comes together and is combined.
- If the pie dough is too dry, add another tablespoon or two of water.
- Transfer the dough onto a lightly floured surface and fold the dough into itself until the butter is visibly incorporated. You should see pieces of butter throughout the pie dough.
- Divide the pie dough in half and shape it into a round ball, then flatten it to about 1 inch in thickness disc. Wrap it with cling wrap and refrigerate for at least 1 hour or overnight if you want to prepare your pie the next day.
- You can also freeze the pie dough for up to 30 days and use at a later date.
- Remove the chilled pie dough from the refrigerator and let it stand at room temperature for 15 minutes.
- Unwrap the dough from the plastic wrap and place onto a lightly floured working surface.
- To make a 9-inch pie, gently roll out the pastry dough to 12 inches starting from the center of the dough and rolling outward turning the dough with your hands and continuing to work the dough away from you until itès perfectly round.
- Grease a pie pan with pan release, shortening, or butter.
- Gently lift the dough over the pie pan or you can fold the pie dough in quarters and transfer it that way.
- If you’re making a single-crust pie, fold the crust edges under itself, carefully squeezing the dough together, and crimp the dough as you wish.
- Wanna make a double crust, trim the bottom crust using a pizza cutter or scissors about 1/2 from the rim of the pie pan.
- Add the filling and roll the top crust into a 12-inch disc and center it onto the filling.
- Place the top crust over the edge and both of the doughs together making a ridge of dough on the inner side of the pan rim.
- Bring the top crust down and over the edge of the bottom crust, pressing the two together to make a ridge of dough around the inside rim of the pan.
- Using a fork, gently press the crust downward all around the pie crust rim and make indentations along the entire edge of the dough.
- Place the pie dough back into the refrigerator for about 30 minutes.
- Remove the pie crust from the refrigerator and brush with milk or egg wash.
- Score some parallel cuts onto the surface of the pie crust, this will allow the steam to escape.
- Bake the pie crust as per the recipe.
Easy Double Pie Crust With Butter And Shortening
This is the best easy double pie crust recipe made with butter and shortening resulting in the super flaky crust and rich buttery flavor.
Ingredients
- 2 1/2 cups all purpose flour 300 grams
- 1/4 cup vegetable shortening 65 grams
- 10 tablespoons unsalted butter 150 grams
- 1 teaspoon salt 5 grams
- 9 tablespoons ice cold water 135 gram
- 2 teaspoons sugar 10 grams optional
Instructions
- Add all the dry ingredients into a medium-size bowl whisk together.
- Add the shortening and work it into the flour until a crumbly texture is formed.
- and In a medium-sized mixing bowl, whisk together the flour and salt.
- Add in the chilled cubed butter into the mixture using the whisk, fork, pastry cutter, or your hand and rub the butter into the mixture until uneven pea-size pieces are formed.
- Add 3 tablespoons at a time of water drizzling it over the flour mixture and tossing the mixture carefully until the dough comes together and is combined.
- If the pie dough is too dry, add another tablespoon or two of water.
- Transfer the dough onto a lightly floured surface and fold the dough into itself until the butter is visibly incorporated. You should see pieces of butter throughout the pie dough.
- Divide the pie dough in half and shape it into a round ball, then flatten it to about 1 inch in thickness disc. Wrap it with cling wrap and refrigerate for at least 1 hour or overnight if you want to prepare your pie the next day.
- You can also freeze the pie dough for up to 30 days and use at a later date.
- Remove the chilled pie dough from the refrigerator and let it stand at room temperature for 15 minutes.
- Unwrap the dough from the plastic wrap and place onto a lightly floured working surface.
- To make a 9-inch pie, gently roll out the pastry dough to 12 inches starting from the center of the dough and rolling outward turning the dough with your hands and continuing to work the dough away from you until itès perfectly round.
- Grease a pie pan with pan release, shortening, or butter.
- Gently lift the dough over the pie pan or you can fold the pie dough in quarters and transfer it that way.
- If you’re making a single-crust pie, fold the crust edges under itself, carefully squeezing the dough together, and crimp the dough as you wish.
- Wanna make a double crust, trim the bottom crust using a pizza cutter or scissors about 1/2 from the rim of the pie pan.
- Add the filling and roll the top crust into a 12-inch disc and center it onto the filling.
- Place the top crust over the edge and both of the doughs together making a ridge of dough on the inner side of the pan rim.
- Bring the top crust down and over the edge of the bottom crust, pressing the two together to make a ridge of dough around the inside rim of the pan.
- Using a fork, gently press the crust downward all around the pie crust rim and make indentations along the entire edge of the dough.
- Place the pie dough back into the refrigerator for about 30 minutes.
- Remove the pie crust from the refrigerator and brush with milk or egg wash.
- Score some parallel cuts onto the surface of the pie crust, this will allow the steam to escape.
- Bake the pie crust as per the recipe.