Pastry for Double Crust Pie Recipe - Recipe Center - Raley’s Family of Fine Stores
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Pastry for Double Crust Pie
Pastry for Double Crust Pie
2 cups flour
3/4 tsp. salt
2/3 cup butter or shortening
6 to 7 tbsp. ice water (or cold milk)
Prep: 15 minutes Cook: 30 minutes Makes: one 2-crust,
9-inch pie

1. 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.
2. Turn out onto a lightly floured, smooth surface and
divide dough in half. Flatten dough balls and roll each into
a 12-inch circle.
3. 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.

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 25F.
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.