Zesty and ready to roll, this 9in double pie crust recipe is your ticket to pie heaven. Whether you’re a pie novice or a seasoned baker, this recipe promises a flaky, buttery crust that’s perfect for any filling.
Why This Recipe Works
- Uses a perfect balance of butter and shortening for flakiness and flavor.
- Incorporates ice water to keep the dough cold, ensuring a tender crust.
- Simple, straightforward steps make it accessible for bakers of all levels.
- Versatile base for both sweet and savory pies.
- Freezes well, so you can always have pie crust on hand.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 1/2 cup unsalted butter, chilled and diced
- 1/2 cup vegetable shortening, chilled
- 1/4 to 1/2 cup ice water
Equipment Needed
- Large mixing bowl
- Pastry cutter or food processor
- Measuring cups and spoons
- Rolling pin
- 9-inch pie plate
Instructions
Step 1: Mix Dry Ingredients
In a large bowl, whisk together the flour, salt, and sugar. This ensures your crust will have a uniform flavor throughout. Tip: For an extra flaky crust, chill your dry ingredients in the fridge for 30 minutes before mixing.
Step 2: Cut in Fats
Add the chilled butter and shortening to the dry ingredients. Use a pastry cutter or pulse in a food processor until the mixture resembles coarse crumbs. The key here is to leave some pea-sized pieces of fat for flakiness.
Step 3: Add Ice Water
Gradually add ice water, starting with 1/4 cup, and mix until the dough just comes together. You may not need all the water. The dough should be moist but not sticky. Tip: Handle the dough as little as possible to keep it tender.
Step 4: Chill the Dough
Divide the dough into two equal parts, flatten into disks, wrap in plastic, and chill for at least 1 hour. This step is crucial for easy rolling and prevents shrinkage during baking.
Step 5: Roll and Fit
On a floured surface, roll out one disk to fit a 9-inch pie plate. Transfer carefully, trim the edges, and fill as desired. Roll out the second disk for the top crust, and proceed with your pie recipe. Tip: For a golden crust, brush the top with an egg wash before baking.
Tips and Tricks
For those looking to elevate their pie crust game, consider these advanced tips. First, grating frozen butter into the flour can make incorporating fats easier and more uniform. Second, using vodka instead of some of the water can reduce gluten formation, resulting in a more tender crust. Lastly, letting the dough rest in the fridge overnight can enhance flavor and texture. Remember, the key to a perfect pie crust is keeping everything cold and handling the dough minimally.
Recipe Variations
- For a sweeter crust, increase the sugar to 2 tablespoons.
- Substitute half the all-purpose flour with whole wheat flour for a nuttier flavor.
- Add 1/2 teaspoon of cinnamon or nutmeg to the dry ingredients for a spiced crust.
- For a savory twist, omit the sugar and add 1/2 cup grated cheese to the flour mixture.
- Use lard instead of shortening for a traditional flavor and extra flakiness.
Frequently Asked Questions
Can I make this dough ahead of time?
Absolutely! The dough can be refrigerated for up to 3 days or frozen for up to 3 months. Just thaw in the fridge overnight before rolling out.
Why is my crust tough?
Toughness usually comes from overworking the dough or using too much water. Handle the dough as little as possible and add water gradually until just combined.
Can I use all butter instead of shortening?
Yes, but the crust may be less flaky and more prone to shrinking. For best results, stick to the butter and shortening combination.
Summary
This 9in double pie crust recipe is a foolproof way to achieve a flaky, buttery base for all your pie creations. With simple ingredients and clear instructions, you’re well on your way to pie perfection.