Two Crusted Pie Dough Recipes

CLASSIC TWO CRUST APPLE PIE

Steps:

• Preheat oven to 425°F.
• Peel, core and thinly and thickly slice the apples; toss with lemon juice if using.
• Combine and mix apples, sugar, flour, cinnamon and nutmeg; pour into crust-lined pie plate; dot with butter.
• Place top crust, seal and vent; cover edges of crust with narrow band of aluminum foil, shiny side out.
• Bake at 425°F for 20 minutes; reduce temperature to 375°F and bake another 30-40 minutes until filling is bubbling and crust is nicely browned.
• If necessary remove foil last 10 minutes to brown edges.

BUTTER PIE CRUST

Steps:

• Combine flour and salt in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough water with fork just until flour is moistened.
• Divide dough in half; shape each half into ball. Flatten slightly. Wrap 1 ball in plastic food wrap; refrigerate.
• 1-crust pie: Roll out 1 ball of dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into 9-inch pie pan; unfold dough, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan. Crimp or flute edge. Fill and bake according to pie recipe directions.2-crust pie: Roll out remaining ball of dough on lightly floured surface into 12-inch circle. Fold dough into quarters. Place dough over filling; unfold. Trim, seal and crimp or flute edge. Cut 5 or 6 large slits in crust. Bake according to pie recipe directions.Baked unfilled pie shell: Prepare dough as directed above for 1-crust pie. Prick crust all over with fork before baking. Bake at 475°F, 8-10 minutes or until lightly browned.

PEACH PIE THE OLD FASHIONED TWO CRUST WAY

Steps:

• Preheat the oven to 450 degrees F (220 degrees C).
• Line the bottom and sides of a 9 inch pie plate with one of the pie crusts. Brush with some of the beaten egg to keep the dough from becoming soggy later.
• Place the sliced peaches in a large bowl, and sprinkle with lemon juice. Mix gently. In a separate bowl, mix together the flour, sugar, cinnamon, nutmeg and salt. Pour over the peaches, and mix gently. Pour into the pie crust, and dot with butter. Cover with the other pie crust, and fold the edges under. Flute the edges to seal or press the edges with the tines of a fork dipped in egg. Brush the remaining egg over the top crust. Cut several slits in the top crust to vent steam.
• Bake for 10 minutes in the preheated oven, then reduce the heat to 350 degrees F (175 degrees C) and bake for an additional 30 to 35 minutes, until the crust is brown and the juice begins to bubble through the vents. If the edges brown to fast, cover them with strips of aluminum foil about halfway through baking. Cool before serving. This tastes better warm than hot.

BASIC PIE DOUGH FOR APPLE PIE

Steps:

• In a food processor, combine flour, salt, and sugar; pulse to combine. Add butter; pulse until mixture resembles coarse meal, with just a few pea-size pieces of butter remaining.
• Sprinkle with 1/4 cup ice water. Pulse until dough is crumbly but holds together when squeezed with fingers (if necessary, add up to 1/4 cup more water, 1 tablespoon at a time). To help ensure a flaky crust, do not overprocess.
• Transfer half of dough (still crumbly) onto a piece of plastic wrap. Form dough into a disk 3/4 inch thick; wrap tightly in plastic. Refrigerate until firm, at least 1 hour (and up to 3 days). Repeat with remaining dough. Makes 2 disks.

CLASSIC LARD TWO-CRUST PIE PASTRY

Steps:

• Whisk flour and salt together in a large bowl. Cut in the lard with a knife or pastry blender until the mixture resembles coarse crumbs. Sprinkle in water, 1 tablespoon at a time, blending gently with a fork or pastry blender until all flour is moistened and dough almost cleans the sides of the bowl. Divide the dough in half and shape flattened rounds. Wrap in plastic and refrigerate for at least 1 hour.

TWO CRUST PIE, 9 INCHES

Steps:

• Mix flour and salt. Cut in the shortening until particles are the size of peas.
• Sprinkle with the water, 1 tablespoon at a time, tossing with a fork until all the flour is moistened and the pastry almost cleans the side of the bowl. Additional water can be used if necessary.
• Divide pastry into 2 equal parts. Gather each portion into a ball.
• Working with one ball at a time: flatten into a disk on a lightly floured surface. I place my pastry between sheets of plastic wrap or wax paper - which makes it easier to lift onto the pie pan.
• Roll the pastry into a circle that is 2 inches larger around than the inverted pie pan. Carefully ease the pastry into the pan and press it firmly against the bottom and sides.
• Pour in the pie filling and then cover with the remaining pastry. Remember to cut slits in the top to allow steam to escape. Bake according to pie recipe directions.

PASTRY FOR DOUBLE PIE-CRUST

Steps:

• In a bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in half so one ball is slightly larger than the other., Roll out the larger ball to fit a 9-in. or 10-in. pie plate. Transfer pastry to pie plate. Trim pastry with even with edge of plate. Pour desired filling into crust. , Roll out second ball; cut slits in pastry. Position over filling. Trim pastry to 1 in. beyond edge of pie plate. Fold top crust over bottom crust. Flute edges. Bake according to recipe directions.

DOUBLE CRUST APPLE PIE

Steps:

• Melt 3 tablespoons of the butter in a large, heavy-bottomed saute pan over medium heat. Add the apple wedges and saute until slightly softened but holding their shape, 3 to 4 minutes. Add the 1/2 cup of sugar and stir to combine. Add the raisins, cinnamon, and cloves and stir.
• In a bowl, combine the lemon juice and cornstarch. Stir the mixture into the apple mixture and remove the pan from the heat. Let cool completely.
• Preheat the oven to 375 degrees F.
• Fill an unbaked bottom crust with apple filling and dot the top crust with the remaining 3 tablespoons butter. Top with a rolled-out top crust. Cut 1/2-inch vents in a round-the-clock pattern into the top crust to allow steam to escape. Brush the top lightly with egg wash and sprinkle with the remaining 1 tablespoon sugar.
• Put the pie on a cookie sheet or other low-sided baking tray to catch any spillage. Place on the middle rack of the oven and bake for 20 minutes, checking occasionally to ensure that the top is browning evenly. Rotate the pie 180 degrees to move the front edge to the back of the oven, and bake until the top is uniformly golden brown, 15 to 20 minutes more.
• Remove the pie from the oven and let cool for 20 minutes before slicing and serving.
• Put the flour and baking powder in the bowl of a food processor and pulse to combine. Add the cold butter cubes and pulse a few times until the mixture begins to become mealy and the butter forms plainly visible pea-size nuggets.
• Dissolve 1/2 teaspoon salt in the water. With the motor running, pour in the water and let mix, just until the dough pulls together. Do not over-mix the dough. If it appears dry and is not holding together, add a few additional tablespoons of water.
• Form the dough into a ball, flatten, and wrap in plastic wrap, and refrigerate until ready to use.
• Lightly flour a pastry board and a rolling pin and unwrap the dough. Divide the dough into 2 equal pieces and keep the second piece refrigerated. Tamp down the dough with the rolling pin and gently begin to roll it out into a circular pie shape by rolling evenly in one-eighth turns to keep the rolling even. When the dough is rolled out to an even thickness of about 1/8-inch and is about 12 inches in diameter, it is ready to be transferred to a 10-inch pie dish.
• Lightly butter the dish, lift the dough with the rolling pin by partially rolling the dough up on the pin, center the dough in the dish, and unroll. Pierce the dough in several places with the tines of a fork.
• Roll the second half of the dough into a circle slightly larger than the pie dish. Fill the bottom crust with your chosen filling. Cover the filling with the top half of the dough. Using both hands, crimp the edges of the 2 crusts together to seal. With a sharp knife, make several crosshatch slits in the top crust. Brush with the egg wash and bake in a preheated 375 degree Foven for 35 to 40 minutes. Remove from the oven and cool for 20 minutes.

PIE CRUST

Steps:

• Measure your flour by gently spooning it into a measuring cup and then sweeping off any excess using the back of a butter knife. Add the measured flour and salt to a medium mixing bowl. Whisk together to combine. Add the shortening, working it into the flour until mixture is crumbly using a pastry cutter. It should resemble coarse sand and thoroughly combined.
• Cut the butter into small cubes (cut each tbsp into 4 pieces). Add the butter to the flour mixture and toss to cover the pieces with flour. Quickly work it into the mix with a pastry cutter or your hands breaking apart the pieces of butter and continuing to toss in the flour. The mixture should be somewhat uneven, with bigger chunks of butter mixed in with the smaller pieces. (bits of butter help your crust come out more flaky and delicious so it's okay to have some chunks throughout the mix).
• Drizzle 4 tbsp of ice cold water over the mixture (I ended up using 8 Tbs). Toss gently to combine. Add only enough additional tbsp of water to make it hold together when you gather it up and squeeze it in your hand. (you don't want to knead your dough or add too much water as this will create a tougher crust)
• Transfer the mixture to apiece of parchment paper. Loosely shape the dough into a rectangle about 15x7or so. Fold the right side toward the middle for about one third. Then fold the left side toward the middle. It should resemble a business letter in shape. If needed, spray a little bit of cold water on any dry areas. Flatten and fold again, repeating this process until it has been incorporated. (folding the dough in this way will create more flaky layers in your crust). Make sure not to handle the dough too much with your hands as they will heat up the dough and melt the butter.
• Divide the dough in half.Shape each piece of dough into a round disk. Roll the edges of the round disk along a lightly floured cutting board to smooth out the sides, kind of like rolling a wheel. The smoother you can get your edges now, the smoother and more round your pie crust will be when it is rolled out.
• Wrap the dough in plastic wrap and refrigerate it for at least 30 minutes. (this dough can be refrigerated overnight).
• When the dough is done refrigerating remove it from the refrigerator. Allow it to warm just a bit if chilled longer than 30 minutes (a few minutes will do). When it is soft enough to roll, place the dough crust on a lightly floured surface.(I used lightly floured parchment paper that I turned after a few rolls, I put the corner of the parchment paper between my leg and the counter to keep it from moving) Roll from the center outward, one piece at a time. It should roll out to be about 13inches round. If the crust cracks, gently push it back together, dipping your finger in water to smooth it out.
• Lay your pie pan upside down on the dough to see if it is rolled out enough for the pan. Using a pizza cutter or knife cut the dough in a circle a few inches away from the pie pan.Discard the dough or cut cute little shapes to bake on the pie or separate
• Lightly grease your pie dish with cooking spray.
• You now have a big circle of dough. Fold the dough in half to make a half circle, then in half again. Place this in your prepared pie dish.
• If making a single crust pie that has a filling that needs to bake like pumpkin or custard then using a sharp knife "dot" the bottom of the crust in a few spots, not slits but just tiny holes. Fill with your filling and bake per pie instructions.

TWO CRUSTED PIE DOUGH

Steps:

• In the bowl of a food processor process the flour with some salt. Add the chilled shortening and butter at once and pulse the machine for 15 seconds until the fat is broken up into oatmeal sized pieces.
• Add 2 tablespoons of ice water and process; if the dough is dry, add more water, one tablespoon at a time. Be sure your dough holds together and absorbs enough water. If it is too dry you'll have a hard time rolling it out.
• Divide the dough into two pieces, one slightly larger than the other and roll out larger half into a 12inch circle.
• Line a 10inch deep glass pie plate with the 12-inch circle and chill the dough. Roll out other half into a 10 1/2inch round for top crust and transfer to a baking dish and refrigerate.