Pie Crust Recipe (for Double Crust Pie)

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Pie Crust Recipe (for Double Crust Pie)

This is my go-to recipe for flakey and buttery pie crust. This recipe yields dough for one double crust pie or two bottom crust pies. The vegetable shortening helps the crust to keep its shape when the pie is baked and butter gives the crust a nice, buttery taste.

Prep Time20

Resting Time1

Total Time1 20

Course: Dessert

Cuisine: American

Keyword: double crust pie, pie, pie crust, pie dough

Servings: slices

Calories: 426kcal

Author: Meals by Mavis

Ingredients

285 g all purpose flour (2¼ cups; cold)
75 g vegetable shortening
115 g butter (1 stick)
111 g ice water (8 tbsp)
1 tsp salt
2 tsp sugar (optional)
3-4 ice cubes (for the ice water)

Instructions

Chop the vegetable shortening into large cubes. Place the cubes in a bowl and store them in the fridge until they're cold.
Cut the butter into large cubes, place the cubed butter in a bowl and store in the freezer for about 15 minutes to make the butter very cold, but not frozen.
In a medium bowl or food processor, pour the flour, salt and sugar (if using).
Add the vegetable shortening and work it into the mixture, using the pulse on the food processor until the mixture is crumbly.
Use a pastry cutter or a fork to do this, if you’re not using a food processor.
Add the cubed butter to the mixture. Pulse the food processor until you have rough chunks of butter in the mixture; there should be visibly large and small chunks of butter in the mixture.
If you're not using a food processor, you can use a pastry cutter or a fork to work the butter into the mixture.
Add the ice water to the mixture, one tablespoon at a time.
If you’re using a food processor, you can add the water through the feed tube, then pulse the food processor to gently toss the flour after adding each tablespoon of water, so the water gets evenly distributed in the mixture.
If you’re not using a food processor, use a fork to toss the flour after adding each tablespoon of water to evenly distribute the water in the mixture.
The mixture should be coarse, but hold together when pressed.
Pour the mixture onto a clean, lightly floured surface and gather the mixture together to form a round shape.
Cut the dough into two using a dough scrapper or a knife, the sizes should be roughly equal.
Shape each dough into a disk, about 1 inch thick and wrap with plastic (saran) wrap.
Store the dough in the fridge for about 1 hour or until you're ready to use.
To make the dough easier to roll out, leave each disk on the counter for about 2 minutes before you roll each of them out with a rolling pin.
Roll each dough out on a clean, dry, lightly floured surface using a rolling pin.
Make sure that the dough remains cold enough to keep the butter solid until the pie goes in the oven.
One rolled out dough can be used for the bottom crust of a pie and the other can be used for the top crust. The doughs can also be used for two bottom crust pies.

Notes

To get a nice, flaky pie crust, keep everything cold so that the fats (butter and shortening) stay cold and solid in the pie dough until the pie is baked.
If the butter starts to melt as you're rolling/handling the dough, stop and place the dough in the fridge for about 5 minutes to get the dough cold and prevent the butter from melting.
The dough can be stored in the freezer; just place the wrapped disks in freezer bags and store them in the freezer until you're ready to use.
To thaw the dough, remove the disks from the freezer and place them overnight in the fridge.

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