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You are here: Home / A to Z Recipe Index / All Shortening Flaky Pie Crust (Double Crust Recipe)

All Shortening Flaky Pie Crust (Double Crust Recipe)

By Christina | Food Apparel 8 Comments

Basic Double Pastry Pie Crust at FoodApparel.comDid somebody say pie? Oh yeah, I did. 🙂

I’ll just come out and say it. That’s what I really always look forward to at Thanksgiving. I pretend to like the turkey, the stuffing, the gravies, veggies, cranberries, rolls…..well  that all sounds really good, too. But, Thanksgiving is Thanksgiving for me because of the pie.

Tables and tables full of pie.

And yes, I have to sample one of each. Some women get stretch marks from pregnancy. Well, this girl gets them from pie overload.

Worth it.

And you know, if you are going to go to all the effort to eat delicious pie, then you might as well make it right to begin with! Which, to me, means a homemade pie crust. That’s why I wanted to share with you this double pastry pie crust that is definitely a keeper in my book.

Does homemade pie crust sound intimidating? I’ve heard a rumor that it is for some. But really guys, it’s not that bad. This recipe is one I’ve used for years and it’s never failed me yet. This is a flaky version pie crust, and you can pre-bake it and fill with puddings, or bake the pie in the crust. It’s flexible. And it’s a double pastry crust because, well, I’ll be honest, I just always get it to turn out better this way. So even if I’m just making one pie that doesn’t need a top, I still do the double crust and then have a great excuse to make another pie a couple days later!

A few tips for this pie crust:

Butter Flavored Crisco – this recipe calls for shortening, but to give it a little more flavor, this is the way to go. I like to have it chilled as well, so I honestly have a spot for this in my fridge at all times. Also, please stick with the Crisco brand. It actually matters, so don’t try to get good results with a no-name brand. It just doesn’t stand up to this.

Ice Water – yes, cold is good! I always use cold water in pie crusts and biscuits to help keep ’em flaky and it works! If you don’t have ice on hand, water from the fridge works. The cold water basically helps to make sure that the fat doesn’t melt from your shortening.

Basic Double Pastry Pie Crust at FoodApparel.com

Don’t Overmix the Dough! I don’t know what else to say about this, except, don’t do it. The easiest way I’ve accomplished this is by adding the water a little at a time to make everything is moistened, and then just mixing as little as possible until you can form a nice ball. I’m sure you could do a few pulses in the food processor as well and work it that way. Call me old fashioned, I’m just a pie crust by hand kind of girl.

Basic Double Pastry Pie Crust at FoodApparel.com

Basic Double Pastry Pie Crust at FoodApparel.comQuarter folds for an easy transfer. I’ve heard some people fret about this with their pie crust dough, but this recipe has always been super easy to fold after rolling, and then unfold in the pan. No problems there.

Basic Double Pastry Pie Crust at FoodApparel.comWell, hopefully this will help you out a little! Give it a try. It’s a classic keeper.

And come back tomorrow – Tammy has another crust that will knock the socks off of you – made with all-butter and a little kick of sour cream. It’s more soft crust style, and also delicious! So, know you can have a couple of options to do what you like best.

Basic Double Pastry Pie Crust at FoodApparel.com
3.32 from 25 votes
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All Shortening Flaky Pie Crust

Cook Time 12 minutes
Total Time 12 minutes
Author Christina Lakey

Ingredients

  • 2 cups flour
  • 1 teaspoon salt
  • 3/4 cup butter-flavored Crisco I do not substitute a different brand – Crisco is the best!, chilled
  • 6-8 tablespoons ice water
  • 1 egg for egg wash optional

Instructions

  1. In a medium mixing bowl, stir together flour and salt until evenly distributed.
  2. With clean hands, toss and crumble in the butter-flavored Crisco, until forming about pea-sized pellets. Do Not Overwork!
  3. Add 1 tablespoon of the ice water, and toss with a fork, moistening the flour mixture. Continue to add water, one tablespoon at a time, tossing after each addition, until all of the mixture is moistened.
  4. Using hands again, quickly press dough together until it just forms a ball. Do Not Overwork!
  5. Split into two balls and flatten into a disk. Wrap each disk in plastic wrap.
  6. Let set in fridge or freezer for 15-20 minutes. (In a time crunch, you can skip this step and it still rolls out really well.)
  7. On a lightly floured surface, take the other ball, flatten slightly with hands, and roll out in a circular fashion, working from center to edge. (You may put a little flour on the rolling pin, if needed, to avoid sticking).
  8. Roll until you have a circle a couple inches bigger than your pan (about 12 inches diameter).
  9. Fold the pastry in half, and then in half again. Transfer to pie pan.
  10. Unfold your crust into pie pan.
  11. Take edges of pie crust and tuck the outside under slightly, or use kitchen shears to remove excess dough.
  12. Flute the edge as desired (I like making a sunflowery-type pattern by pushing my thumbs in and then pinching with my pointer fingers. I go completely around the pie from the outside pushing in, and then create the opposite outside points by going back around and pinching with my thumb, pointer, and middle finger).

Directions for a pre-baked (blind-baked) shell:

  1. Preheat oven to 450 degrees F.
  2. With a fork, prick the bottom of sides of the pie crust generously. (Note: You can use pie weights, but I've never had a problem with this crust shrinking because I did not use them.)
  3. If desired, apply egg wash, being very careful not to break the delicate edges (as this is the part that will actually show the most).
  4. Cook in the oven for 10-12 minutes, or until crust begins to turn golden brown.
  5. Remove and let cool completely before putting in your filling.
  6. !If Filling Before Baking:
  7. Do not prick pastry.
  8. Add desired filling.
  9. If desired, apply egg wash, being very careful not to break the delicate edges.
  10. Bake as directed in individual recipe.
  11. !For a Double-Crust Pie:
  12. Place bottom pastry in pie pan (do not flute edges yet)
  13. Put in desired filling.
  14. Roll out remaining dough for top.
  15. Cut slits or a design in top pastry to allow steam to escape while baking.
  16. Fold bottom and top pastry edges together and flute edges.
  17. If desired, apply egg wash to top and edge of pie, being careful not to break the delicate edges.
  18. Bake as directed in individual recipe.

 

 

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Christina | Food Apparel

I'm Christina and I'm a self-proclaimed foodie and chocoholic! I am a real estate broker by trade. I have a wonderful husband, 3 girls 4 and under (crazy!!!) and a hyper dog. Want to know my quirks? Go here for a little Q&A.

Latest posts by Christina | Food Apparel (see all)

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Filed Under: A to Z Recipe Index, Christmas, Easter, Holidays, Mother's Day, Pies & Tarts, Sweets & Treats, Thanksgiving Tagged With: classic style, crust, pie, shortening

« Delicate Pumpkin Cookies with Cinnamon Cream Cheese Frosting (Guest Post @ FoodCharlatan)
All Butter Flaky Pie Crust Recipe (Double Crust Recipe) »

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I'm Christina and I love to eat! And I love to talk about food! And I love to find the best techniques to create the perfect dish. Sometimes I want fancy, sometimes I want quick, and sometimes I just want some comfort. I created the FoodApparel community to celebrate "dressing food for every occasion." Read More…

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