Diana's Desserts - www.dianasdesserts.com
See more recipes in Pastry 

Classic American Pie Crust-Double Crust Recipe
in Guest Recipe Book
![]() |
Average Rating:
![]() ![]() ![]() ![]() ![]() (total ratings: 2) [Read reviews] [Post a review] |
Comments: A great recipe if you're making a double crust pie. You may use either butter or vegetable shortening in this recipe. Butter adds wonderful flavor and using shortening gives you a flaky and tender crust. If desired, you can use a combination of butter and shortening, giving you the best of both worlds, a buttery tender flaky crust. |
Ingredients: ![]() 3 cups unbleached all-purpose flour 1 1/2 teaspoons salt 1 cup cold unsalted butter or vegetable shortening OR you may use a combination of 1/2 cup butter and 1/2 cup shortening 6 to 9 tablespoons ice water |
Instructions: In large bowl, combine flour and salt. Cut or rub in half of the butter or shortening (or combination of both), then the other half. Sprinkle in the ice water, one tablespoon at a time, over mixture. With a fork, toss mixture together. Continue until the dough is just moist enough to hold together when pressed. Gather into a ball, wrap plastic wrap, and chill for at least 1 hour. Roll the dough out on a lightly floured surface until it is about 1/8-inch-thick and about 2 inches larger than the diameter of your pie plate. This gives you enough to make a good high rim (single crust shell) or to match with the upper crust (double crust bottom). Keep chilled until ready to use. The pie dough can be made up to a month ahead of time, and frozen until needed. Makes enough dough for 1 double crust pie or enough dough for 2 single crust pies. |
Source: DianasDesserts.com |
Date: February 3, 2002 |
Reviews
Reviewer: Sarah
Rating:




Review:
It was sooo delicious!Thank you!
Rating:





Review:
It was sooo delicious!Thank you!
Reviewer: Koikaikan
Rating:




Review:
Thank you so much, I've been looking for a crust like this (and found it!) after so many failures--
Rating:





Review:
Thank you so much, I've been looking for a crust like this (and found it!) after so many failures--