Easy Double Pie Crust
- Minutes to Prepare:
- Number of Servings: 16
Ingredients
1-1/2 cups all purpose flour 1 cup whole wheat flour1 teaspoon salt 1/2 cup shortening 6 - 8 tablespoons of water waxed paper or pastry cloths
Measure the flour and salt into a large mixing bowl. Stir it up, to evenly distribute the salt. Measure in the shortening and use a fork or your fingers to mix it into the flour. You don't want it too well mixed, but it should be in small crumbly pieces. Then add your water. Mix the dough up with the fork, or your hands until it forms a ball of dough. Knead it a few times to make sure it holds together well. Add a little more water if you need to.
Divide the dough in half, forming it into two balls. Rip off two sheets of (roughly) square shaped waxed paper. Lay the first sheet down and pat out a pie crust ball into a thick circle on top of it. Lay the second sheet of waxed paper over the pie crust. Use a rolling pin, roll out the dough as thin and big as you like, 12" diameter is standard. Now, gently peel off the top sheet of waxed paper, being careful not to rip the crust. Place the waxed paper back down on the crust, and flip it over. Peel the other side of waxed paper off too, again being careful. Do not replace the second sheet of waxed paper. Now get your pie pan and lay it upside down over the pie crust. Slip your hand under the waxed paper lined side of the pie crust,and place your other hand on the pie plate. Gently invert the two together. Remove the final sheet of waxed paper and you should have the pie crust nicely centered in the upright pie pan. Gently adjust the crust in the pan, being careful no to stretch it. If you do stretch the pie crust, it will shrink back while it bakes. This means you have to get the pie crust plenty large enough to fit into the pie pan when you roll it out. Let the extra crust hang over the sides of the pan.
Roll out the other half of the crust the same way you did the top half. When the second crust is thin, set it aside.
Fill up your pie crust, using the filling of your choice. Mound the fruit slightly in the center if you like a pretty peaked top on your pie. Loosen both layers of waxed paper on the second crust. Remove the top layer of waxed paper, and carefully invert the crust on top of the pie filling. Remove the final sheet of waxed paper and toss them into the garbage. Trim the crust so it extends about 1/2 an inch beyond the rim of the pie pan. Cut and paste with any dough scraps if you have thin spots. Fold the edges of the crust under and crimp them with your fingers or a fork to seal the edges. I flute the edges by pinching them with my fingers into a pretty rim, but this is not necessary. Cut slits in the top of the pie for steam to escape. Bake as directed.
For a single crust pie, just cut the recipe in half. Or make the whole recipe and refrigerate or freeze the other half for later.
To pre-bake a crust, bake it at 425° until it is golden brown, about 10 or 15 minutes. Poke it all over with a fork before baking to prevent air bubbles from forming.
Divide the dough in half, forming it into two balls. Rip off two sheets of (roughly) square shaped waxed paper. Lay the first sheet down and pat out a pie crust ball into a thick circle on top of it. Lay the second sheet of waxed paper over the pie crust. Use a rolling pin, roll out the dough as thin and big as you like, 12" diameter is standard. Now, gently peel off the top sheet of waxed paper, being careful not to rip the crust. Place the waxed paper back down on the crust, and flip it over. Peel the other side of waxed paper off too, again being careful. Do not replace the second sheet of waxed paper. Now get your pie pan and lay it upside down over the pie crust. Slip your hand under the waxed paper lined side of the pie crust,and place your other hand on the pie plate. Gently invert the two together. Remove the final sheet of waxed paper and you should have the pie crust nicely centered in the upright pie pan. Gently adjust the crust in the pan, being careful no to stretch it. If you do stretch the pie crust, it will shrink back while it bakes. This means you have to get the pie crust plenty large enough to fit into the pie pan when you roll it out. Let the extra crust hang over the sides of the pan.
Roll out the other half of the crust the same way you did the top half. When the second crust is thin, set it aside.
Fill up your pie crust, using the filling of your choice. Mound the fruit slightly in the center if you like a pretty peaked top on your pie. Loosen both layers of waxed paper on the second crust. Remove the top layer of waxed paper, and carefully invert the crust on top of the pie filling. Remove the final sheet of waxed paper and toss them into the garbage. Trim the crust so it extends about 1/2 an inch beyond the rim of the pie pan. Cut and paste with any dough scraps if you have thin spots. Fold the edges of the crust under and crimp them with your fingers or a fork to seal the edges. I flute the edges by pinching them with my fingers into a pretty rim, but this is not necessary. Cut slits in the top of the pie for steam to escape. Bake as directed.
For a single crust pie, just cut the recipe in half. Or make the whole recipe and refrigerate or freeze the other half for later.
To pre-bake a crust, bake it at 425° until it is golden brown, about 10 or 15 minutes. Poke it all over with a fork before baking to prevent air bubbles from forming.
Nutritional Info Amount Per Serving
- Calories: 123.0
- Total Fat: 6.8 g
- Cholesterol: 0.0 mg
- Sodium: 145.6 mg
- Total Carbs: 14.4 g
- Dietary Fiber: 1.2 g
- Protein: 2.2 g
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