Simple Double Pie Crust
March 01, 2013
"Very basic pie crust recipe. Makes 2 crusts (top and bottom). Use both now, or make one and freeze the other."
- Serving Size: 1 (237.7 g)
- Calories 1115.4
- Total Fat - 75 g
- Saturated Fat - 20.2 g
- Cholesterol - 26.6 mg
- Sodium - 290.3 mg
- Total Carbohydrate - 95.7 g
- Dietary Fiber - 3.4 g
- Sugars - 0.3 g
- Protein - 13 g
- Calcium - 24.4 mg
- Iron - 1.5 mg
- Vitamin C - 0 mg
- Thiamin - 0.2 mg
Sift flour before measuring; spoon lightly into measuring cup and level without shaking or packing down.
Combine flour and salt.
With a pastry blender or two knives, cut in vegetable shortening/lard and cold butter until uniform; mixture should be fairly coarse.
Sprinkle with water, a tablespoon at a time; toss with a fork.
Work dough into a firm ball with your hands; divide dough into two parts and press into flat circles with smooth edges.
On a lightly floured surface, roll bottom crust to a circle about 1 1/2" larger than inverted pie plate.
Gently ease dough into pie plate; trim edge even with plate and add filling.
Moisten rim of bottom crust with water.
Roll top crust the same way and lift onto filled pie; trim 1/2" beyond the edge of pie plate.
Fold top edge under bottom crust and flute with fingers or fork.
Prick or slit top crust to allow for escape of steam; bake according to time and temperature recommended for filling used.
Tips & Variations
- Makes 2 crusts: one for the bottom, one to cover, or two to use separately.