Pastry for Double Crust Pie Recipe - Recipe Center - Raley’s Family of Fine Stores


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Pastry for Double Crust Pie
Ingredients
2 cups flour
3/4 tsp. salt
2/3 cup butter or shortening
6 to 7 tbsp. ice water (or cold milk)
Directions
Prep time: 15 minutes
Cook time: 30 minutes

Stir together flour and salt in a medium
bowl. Cut in butter until pieces are the
size of small peas. Sprinkle with half of
the liquid and stir gently. Add enough of
the remaining liquid until mixture forms
a ball. Turn out onto a lightly floured,
smooth surface and divide dough in half.
Flatten dough balls and roll each into a 12-
inch circle. Carefully press 1 circle into a
9-inch pie pan and trim so the dough is 1/2
inch larger than the pan. Add filling,
then top with remaining dough. Fold pastry
under around the edges and press to seal.

Rules:

1. Keep all ingredients cold and handle as little as
possible. If ingredients are warm, flour will absorb
them too quickly and crust will be tough.

2. Cut butter or shortening in pea-sized pieces.

3. Make sure water or milk is cold and add it
gradually to the dry ingredients. Whether you mix in
a processor, with a pastry blender or by hand, don't
overwork the dough, as that will make it tough.

4. Refrigerate the dough before you roll it out.

5. Rolling out the dough on wax paper or
parchment paper makes cleanup easier. Or you can
roll it out on a lightly floured surface, then place in
pie pan. It is now ready for your favorite filling.

6. Shiny pans inhibit browning, so bake pie in a dull
metal pan or a glass pie plate. With glass plates,
reduce baking temperature by 25°F.

7. Make slits in top crust to keep it from getting
soggy. If you notice the crust is browning too
quickly, cover it lightly with aluminum foil.

8. Cool baked pies on a wire rack so air can
circulate under the pie and prevent it from
becoming soggy.

Makes enough pastry for one 2-crust, 9-inch pie.
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