Best 5 Moms Double Pie Crust Recipes

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A double pie crust is a classic pastry that can be used for a variety of sweet and savory dishes. It is made from two layers of dough that are rolled out and fitted into a pie pan. The bottom crust is typically baked before the filling is added, while the top crust is baked after. Double pie crusts can be made with a variety of different doughs, including all-butter dough, shortening dough, and flaky dough. The type of dough you use will depend on the filling you are using and your personal preferences.

Here are our top 5 tried and tested recipes!

MOM'S PIE CRUST



Mom's Pie Crust image

The very first thing I learned how to cook! This freezes beautifully; no well-equipped home is without a ball of pie dough in the freezer! Guaranteed to roll!

Provided by Debra Shapiro

Categories     Desserts     Pies     100+ Pie Crust Recipes     Pastry Crusts

Yield 16

Number Of Ingredients 4

1 cup unsalted butter, chilled
3 cups all-purpose flour
3 tablespoons white sugar
⅓ cup ice water

Steps:

  • Combine flour and sugar into the bowl of an electric mixer. Cut butter into tablespoon pieces; add it to the flour and butter. Use the paddle beater to cut the butter and flour together. Alternatively, this can be done by hand with a pastry blender.
  • With the mixer on low speed , or while stirring the mixture with a fork, pour in the cold water. When the dough starts to clump, and before it turns into a ball, stop stirring.
  • Lightly knead dough in the bowl until it forms a ball. Divide dough into two parts. Flatten each part into a disk, and chill for about 30 minutes before rolling.

Nutrition Facts : Calories 196.1 calories, Carbohydrate 20.2 g, Cholesterol 30.5 mg, Fat 11.7 g, Fiber 0.6 g, Protein 2.5 g, SaturatedFat 7.3 g, Sodium 2.2 mg, Sugar 2.4 g

PASTRY FOR DOUBLE PIE-CRUST



Pastry for Double Pie-Crust image

Use this recipe from our Test Kitchen when you need pastry for a double-crust or lattice-topped pie.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield Pastry for 1 double-crusted or lattice-topped pie (9 or 10 inches).

Number Of Ingredients 4

2 cups all-purpose flour
3/4 teaspoon salt
2/3 cup shortening
6 to 7 tablespoons cold water

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.

Nutrition Facts :

SIMPLE DOUBLE PIE CRUST



Simple Double Pie Crust image

Make and share this Simple Double Pie Crust recipe from Food.com.

Provided by PalatablePastime

Categories     Dessert

Time 20m

Yield 1 "9 inch double crust"

Number Of Ingredients 4

2 cups all-purpose flour
1 teaspoon salt
3/4 cup vegetable shortening
1/4 cup water

Steps:

  • 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 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.

MOM'S TWO-CRUST POTATO PIE



Mom's Two-Crust Potato Pie image

I grew up in a Catholic family, when Catholics could not eat meat on Fridays. Fish and a side dish were Friday meals. One particularly favorite side-dish was this recipe. Hearty, filling and delicious! Cubed ham and finely chopped onions can be added to the potato and cheese mixture if you want more of a one-dish meal. Use American, muenster, havarti, or brie cheese. Happy cooking!

Provided by Sandra G

Categories     Main Dish Recipes     Savory Pie Recipes     Vegetarian Pie

Time 1h20m

Yield 6

Number Of Ingredients 8

6 potatoes, peeled and cut into chunks
¼ cup butter
¼ cup milk, or as needed
salt and ground black pepper to taste
½ cup shredded American cheese
pastry for a 9 inch double crust pie
2 teaspoons butter, melted
2 teaspoons milk

Steps:

  • Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Mash the potatoes with 1/4 cup butter, 1/4 cup milk, salt, and black pepper to make medium-stiff mashed potatoes; stir in the American cheese.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Fit a crust into a 9-inch pie dish, and fill with the potato mixture. Place the top crust on the pie, roll the edges together and crimp with a fork to seal. Stir the melted butter and 2 teaspoons of milk together in a small bowl, and brush the mixture all over the pie crust. Cut several vent holes in the top of the crust.
  • Bake the pie in the preheated oven until the crust is golden brown, about 45 minutes; if the edges are getting too brown, wrap them in aluminum foil.

Nutrition Facts : Calories 587.5 calories, Carbohydrate 65.2 g, Cholesterol 33.6 mg, Fat 32.3 g, Fiber 6.9 g, Protein 10.5 g, SaturatedFat 12.7 g, Sodium 532.9 mg, Sugar 2.3 g

MOM'S PIE CRUST



Mom's Pie Crust image

Make and share this Mom's Pie Crust recipe from Food.com.

Provided by D-Six

Categories     Dessert

Time 10m

Yield 1 Pie, 8 serving(s)

Number Of Ingredients 5

3 cups flour
1 teaspoon salt
1 cup shortening
1 large egg
1/4 cup milk

Steps:

  • Mix flour and salt in medium size bowl.
  • Cut in shortening with pastry blender until uniform with pieces no larger than a pea.
  • Break egg into measuring cup and beat.
  • Add milk to egg to just over 1/2 cup (about 1/2 cup plus a table spoon total milk and egg) stir well.
  • Blend egg and milk mixture into flour mixture with a fork until liquid is no longer present.
  • Very lightly knead dough and form into a ball (Over working the dough is the most common reason for pie crust failure!).
  • Cut Dough in half.
  • Roll out and use with your favorite filling. Makes a top and bottom crust. divide recipe in half for a single crust pie.

Tips:

  • Keep your ingredients cold: This will help prevent the butter from melting and making the dough tough.
  • Work quickly: The less time you handle the dough, the better.
  • Chill the dough before rolling it out: This will make it easier to work with.
  • Use a sharp knife or pastry cutter to cut the butter into the flour: This will help create a flaky crust.
  • Don't overmix the dough: Overmixing will make the dough tough.
  • Bake the pie crust at a high temperature: This will help create a crispy crust.

Conclusion:

Making a perfect pie crust is a skill that takes time and practice to master. But by following these tips, you can create a delicious and flaky crust that will impress your family and friends. With a little practice, you'll be able to make a pie crust that is both beautiful and delicious.

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