Dough for 2-Crust Pie

2013-05-23
  • Yield : 2 crusts
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

Dough for 2-Crust Pie makes a flakey, golden brown, pie crust essential for great savory and fruit pies.  This recipe makes enough dough for a 9 to 10 inch 2-crust pie or for two 1-crust pies.

Calories

Pie crusts, especially for 2-crust pies, is a major source of a pies calories, fat, and when made with butter or lard saturated fat.

With homemade pies, you can control the crusts thickness. Thin crusts and lattice crusts reduces calories. Many store bakery pies have thick crusts and very little pie filling.

Store Bakery Apple Pie

Sodium

Pie crusts are also a source of sodium from added salt. For virtually sodium free homemade pie crusts, use unsalted butter or shortening. Salted butter adds about 240 mg of sodium per serving.

Storing

The best way to store pie dough more than 2 days is to make your crust or crusts and freeze them. You can freeze pie crusts baked or unbaked. Aluminum pie pans are ideal for freezing. Wrap crust with aluminum foil and freeze up to 6 months. For unbaked crusts, thaw in the refrigerator before filling.

Baked Pie Crust

Related Recipe

Graham Cracker Pie Crust

Ingredients

  • Basic Dough
  • 2 1/2 cups (350 g) all purpose flour (preferably unbleached)
  • 1/2 cup (60 ml) vegetable shortening
  • 12 tablespoons (170 g) butter cut into 1/4 to 1/2 inch pieces
  • 6-8 tablespoons (90-120 ml) ice water
  • Latice Crust Dough
  • 3 cups (400 g) all purpose flour (preferably unbleached)
  • 7 tablespoons (100 g) vegetable shortening
  • 10 tablespoons (140 g) butter cut into 1/4 to 1/2 inch pieces
  • 10 tablespoons (150 ml) ice water

Method of Preparation

Step 1

For Basic Crust

Step 2

Add shortening and cold butter to the flour cutting in using a pastry blender or 2 knives with a scissor action until mixture resembles course crumbs. You also use a food processor for this step. Pulse until flour resembles course crumbs.

Step 3

Sprinkle 6 tablespoons of water over the mixture and use your hand, a spatula or spoon to to fold the mixture until dough comes together. If dough is dry, add water one tablespoon at a time until mixture forms a stiff dough.

Step 4

Divide dough in half. Flatten into 4 to 6 inch disks, seal in plastic wrap and refrigerate one hour prior to rolling. Dough can be refrigerated up to 2 days. If refrigerated longer than one hour, allow 1 to 1 1/2 hours for the dough to soften before rolling otherwise chilled dough will be too stiff.

Step 5

For Lattice Crust Dough

Step 6

Add shortening and butter and cut in using a pastry blender or 2 knives using a scissor action until mixture resembles course crumbs. Sprinkle water over dough and mix using a large spoon or rubber spatula.

Step 7

Divide into 2 pieces, one slight larger than the other. The smaller piece will be used to form the lattice.

Step 8

Flatten into 4 to 6 inch disks, seal in plastic wrap and refrigerate one hour prior to rolling. Dough can be refrigerated up to 2 days. If refrigerated longer than one hour, allow 1 to 1 1/2 hours for the dough to soften before rolling otherwise chilled dough will be too stiff.

Step 9

Rolling Dough.

Step 10

Roll dough on a lightly floured surface or between sheets of waxed paper. Use masking tape to prevent the paper from sliding around your work surface. Roll dough bottom dough 3 to 4 inches wider than pie plate. Reflour the work surface as necessary to prevent sticking.

Step 11

Roll the dough unto your rolling pin and transfer to pie plate. If using waxed paper, remove top sheet and use the bottom sheet to transfer the dough to pie plate. Peel off paper and left the edges to work the dough into the plate.

Step 12

For Single Crust Pie

Step 13

Trim dough to within 1/2 inch of the plate edge. Fold the trimmed edge under and then use the index finder of one hand and thumb and index finder of your other hand to form flukes.

Step 14

For Double Crust Pie

Step 15

Fill pie and top with crust. Trim dough to within 1/2 inch of the plate edge. Fold the trimmed edges under and then use the index finder of one hand and thumb and index finder of your other hand to form flukes.

Step 16

Bake according to pie directions or prick bottom and sides with a fork and bake 10 to 12 minutes at 425°F (220°C) or until golden brown.

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Nutritional Info

This information is per serving.

  • Calories

    415
  • Calories from Fat

    225
  • Total Fat

    25g
  • Saturated Fat

    11g
  • Trans Fat

    0g
  • Cholesterol

    40mg
  • Sodium

    0-240mg
  • Carbohydrates

    40g
  • Dietary Fiber

    1g
  • Sugar

    1g
  • Protein

    5g
  • Serving Size:

    1/8th 2-crust pie