Best 8 Two Crust Pie 9 Inches Recipes

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In the realm of culinary artistry, the two-crust pie stands as a masterpiece, a symphony of flavors and textures that captivates the senses. Whether you're a seasoned baker or a novice looking to embark on a delectable journey, crafting the perfect two-crust pie requires careful selection of ingredients, precise techniques, and an unwavering dedication to the art of pie making. With a flaky, golden-brown crust encasing a symphony of fillings, from sweet and fruity to savory and hearty, this culinary masterpiece is sure to impress and delight your taste buds. Get ready to embark on a delightful adventure as we explore the secrets of creating an exceptional two-crust pie, a dish that will undoubtedly become a beloved tradition in your kitchen.

Check out the recipes below so you can choose the best recipe for yourself!

PATE BRISEE TO MAKE ONE DOUBLE-CRUST 9-INCH PIE



Pate Brisee to Make One Double-Crust 9-Inch Pie image

A reliable pie crust recipe is an essential. And this particular recipe for Pate Brisee that makes one double-crust 9-inch pie, great for apple pies and other rustic fruit desserts, is a great one to have.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes enough for 1 double-crust 9-inch pie

Number Of Ingredients 5

2 1/2 cups all-purpose flour
1 1/2 teaspoons salt
1 teaspoon sugar
8 ounces (2 sticks) cold unsalted butter, cut into 1/2-inch cubes
1/3 cup plus 2 teaspoons ice water

Steps:

  • Pulse flour, salt, and sugar in a food processor until combined. Add butter, and process until mixture resembles coarse meal, about 10 seconds. With the machine running, add ice water in a slow, steady stream until mixture just begins to hold together.
  • Shape dough into 2 disks. Wrap each in plastic, and refrigerate 1 hour to 2 days.

TWO CRUST PIE, 9 INCHES



Two Crust Pie, 9 Inches image

The best pie crust recipe I've found. Remember to use ice-cold water, and not to fiddle around with the dough too much and your crust will turn out flakey and wonderful.

Provided by Ex-Pat Mama

Categories     < 15 Mins

Time 15m

Yield 8 serving(s)

Number Of Ingredients 5

2 cups all-purpose flour
1 teaspoon salt
2/3 cup shortening, plus
2 tablespoons shortening
5 tablespoons water, ice cold

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.

TWO CRUSTED PIE DOUGH



Two Crusted Pie Dough image

Provided by Food Network

Time 45m

Yield Two crusted, 10 inch pie

Number Of Ingredients 6

2 cups all purpose flour
1/4 teaspoon of salt
1/3 cup chilled shortening, cut into tablespoon-sized pieces
1/4 pound chilled butter, cut into tablespoon-sized pieces
2 to 4 tablespoons ice water
Flour for rolling out

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.

TWO CRUST PIE, 10 INCHES



Two Crust Pie, 10 Inches image

A larger pastry for deep dish pies. Again, use ice-cold water and don't fiddle with the dough too much - your crust will come out perfect!

Provided by Ex-Pat Mama

Categories     Dessert

Time 20m

Yield 8 serving(s)

Number Of Ingredients 4

2 2/3 cups all-purpose flour
1 teaspoon salt
1 cup shortening
8 tablespoons water, ice-cold

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.

Nutrition Facts : Calories 377.9, Fat 26, SaturatedFat 6.5, Sodium 291.8, Carbohydrate 31.8, Fiber 1.1, Sugar 0.1, Protein 4.3

DOUBLE-CRUST PIE DOUGH



Double-Crust Pie Dough image

Provided by Martha Stewart

Categories     Food & Cooking

Time 1h

Yield Makes enough for 1 double-crusted 9-inch pie

Number Of Ingredients 6

2 cups all-purpose flour
3/4 teaspoon coarse salt
2 sticks cold unsalted butter, cut into small pieces
1 large egg
2 tablespoons ice water, plus more if needed
1 tablespoon distilled white vinegar

Steps:

  • Place flour and salt in a food processor. Add butter and pulse until mixture resembles coarse meal with some blueberry-size clumps.
  • Beat together egg, ice water, and vinegar in a small bowl. Add to flour mixture and pulse just until incorporated, about 10 times more. Squeeze a small amount of dough to make sure it holds together. If dough is too dry, add more ice water, 1 tablespoon at a time. Divide dough in half and wrap each half in plastic wrap, forming each into 1 disk. Refrigerate at least 30 minutes and up to 2 days.

PASTRY FOR EXTRA-LARGE DOUBLE-CRUST PIE



Pastry for Extra-Large Double-Crust Pie image

Our Test Kitchen home economists adapted one of their 9-inch, double-crust recipes for an 11-1/2- to 12-inch pie plate. Bake an extra-big pie and watch eyes light up!-Taste of Home Test Kitchen, Greendale, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 8-10 servings.

Number Of Ingredients 4

2-3/4 cups all-purpose flour
1 teaspoon salt
1 cup shortening
8 to 9 tablespoons 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 that one ball is slightly larger than the other. Roll out larger ball to fit an 11-1/2-in. to 12-in. pie plate. Transfer pastry to pie plate; trim 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 : Calories 301 calories, Fat 20g fat (5g saturated fat), Cholesterol 0 cholesterol, Sodium 237mg sodium, Carbohydrate 26g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.

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 :

CLASSIC LARD TWO-CRUST PIE PASTRY



Classic Lard Two-Crust Pie Pastry image

The way a pie crust should be made.

Provided by SandraJ

Categories     Desserts     Pies     100+ Pie Crust Recipes     Pastry Crusts

Time 1h15m

Yield 8

Number Of Ingredients 4

2 cups all-purpose flour
1 teaspoon salt
⅔ cup lard
5 tablespoons ice water, or as needed

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.

Nutrition Facts : Calories 267.8 calories, Carbohydrate 23.8 g, Cholesterol 16.2 mg, Fat 17.4 g, Fiber 0.8 g, Protein 3.2 g, SaturatedFat 6.7 g, Sodium 291.6 mg, Sugar 0.1 g

Tips:

  • Use cold butter: Cold butter is easier to work with and will help to prevent the pie crust from becoming tough.
  • Work quickly: Pie dough is best when it is worked quickly. If you overwork the dough, it will become tough.
  • Chill the dough before baking: Chilling the dough before baking will help to prevent the pie crust from shrinking.
  • Bake the pie in a preheated oven: A preheated oven will help to ensure that the pie crust is evenly cooked.
  • Use a pie shield: A pie shield will help to prevent the edges of the pie crust from burning.
  • Let the pie cool before serving: Letting the pie cool before serving will help to prevent the filling from running out.

Conclusion:

Making a two-crust pie from scratch can be a daunting task, but it is definitely worth the effort. With a little practice, you can make a delicious and beautiful pie that will impress your family and friends. Just remember to follow the tips above and you will be sure to have success.

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