Double Pie Crust Recipes
Below is a list of double-crust fruit pie recipes. To be clear, this post is not about one specific recipe, but merely some helpful tips for assembling and baking a fruit pie with a double crust. If you are looking for a recipe, check out the list below.
You can also use this as a guide for creating your own pie using a pie filling recipe .
How To Make Perfect Homemade Apple Pie
Its taken us a while to zero in on our favorite method for making apple pie, but I think weve finally nailed it. This simple recipe guarantees perfectly cooked apples surrounded with a thick gently spiced sauce. Theres no need for precooking the sauce or apples and the steps to make this pie are simple, you just need a little time.
As with all of the pie recipes on Inspired Taste, we start with this homemade pie crust. Im a stickler on this one. It has never failed us and is our go-to recipe for pumpkin pie, tarts, and other fruit pies like blueberry pie.
You can make the crust in advance. It can be refrigerated or frozen. Definitely check our pie crust recipe for our tips on making it .
As for the apples, we use a lot of them and like to use two or more varieties for the most apple-flavored pie. Ive listed some of our favorites below. It isnt a complete list, but it should give you some inspiration when shopping for your homemade pie. If you find yourself with extra apples, try making homemade applesauce!
We dont precook the apples before adding them to the crust.
Instead, we toss peeled and sliced apples with sugar, salt, and spices in a large bowl. When the apples are well coated, we set the bowl aside and let the apples sit for about an hour.
In this hour, the sugar and salt work on the apples to help them release their delicious liquid . The apples also soften quite a bit. We do this when making apple bread, too.
Easy Homemade Pie Crust Recipe How To Make Pie Crust From Scratch
Easy Homemade Pie crust Recipe How to make pie crust from scratch?
Its definitely not hard to make pie crust anymore at home. You can have your own homemade easy pie crust recipe that works perfectly for sweet and savory pies.
It doesnt matter if you are going to make the pie crust for the first time or you have already made it and want to be better at making it. I will show you how to get the BEST flakey and buttery pie crust.
Making pie crust is a simple process and it needs only a few ingredients. Lets now see how to bake a pie crust using butter and also a combination of butter and shortening crust and which is completed with the egg wash finish for the pie crust and for the further filling.
Also Check: Chicken Pot Pie Campbell’s Soup Recipe
How To Roll And Transfer Pie Dough:
Dust work surface with flour and roll a single crust into a 12 circle. Wrap your pie dough around your rolling pin. If it sticks to the work surface use a food scraper or spatula to loosen it as you go.
Carefully transfer crust to 9 pie dish and unroll it into the pan. Gently press dough down to line the pie dish. Tuck excess dough underneath itself to make a thick double layered edge .
How Long Does Apple Pie Take
We bake a standard 9-inch pie in a 400 degree oven for about 75 minutes.
One of the biggest complaints with apple pie is that the filling is too runny, even after following a recipe. Thats why weve become such fans of this method of making apple pie.
With this method , the pie bakes at one temperature for a long time. This extra long bake time makes sure the liquid in the apple pie filling has a chance to simmer and thicken.
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The Myths Behind Flaky Pie Crust
On paper, classic pie dough is a mind-bogglingly simple recipe. Combine flour with a bit of salt and sugar, cut in some butter, lard, and/or shortening, then add just enough cold water to get it to come together into a disk. Roll it out and bake. That’s it.
The underlying difficulty in the technique comes during the first stage of cutting the butter into the flour. Unless you make pie dough day in and day out, it’s close to impossible to accurately cut butter into flour to the same degree on a consistent basis. Don’t cut it in quite enough, and you need to add extra water to absorb the excess dry flour, resulting in the over-formation of gluten, and a tough, leathery crust. On the other hand, cut it in just bit too much, and you end up with way too little dry flour. Rather than having well-structured flaky layers, you end up with a crust that crumbles into sandy pieces, like this:
Serious Eats / J. Kenji López-Alt
That is the reason why you sometimes need to add a couple tablespoons of water and other times up to twice as much to get the dough to come togetherit’s got nothing to do with the relative humidity of the air, as many books will have you believe. Indeed, in the short time that it takes to make a pie crust, flour will absorb approximately 0.1% of its weight in water, even in the most humid of environments. That’s a small enough amount to effectively be zero.
Serious Eats / J. Kenji López-Alt
How To Bake A Double Crust Pie
Published: · Modified: Nov 21, 2021 by Kelli Avila · This post may contain affiliate links · This blog generates income via ads ·
Looking to make a classic double-crust pie from your own recipe? Or, want some helpful tips to get the best bake while using a double-crust? This guide is all about How to Bake a Double Crust Pie!
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How To Store Pie Crust
The dough can be kept wrapped in plastic and stored in the fridge for up to three days. It can also be frozen, wrapped in plastic and stored in a freezer safe bag for up to three months.
Back in Canada when we celebrated Thanksgiving and my Mom would make her huge turkey and all the trimmings.
I would make the pie! Yup I was known for my pies even all those years ago. Dont you love a good pie?
How To Make The Perfect Pie Crust
Making a solid pie crust isnt difficult at all. All you need is a little love and attention to detail! Youre going to love it. Its better than anything you can get from the store!
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Use A Tapered Rolling Pin
While a ball-bearing-based heavy-duty cylindrical rolling pin might fit in a Norman Rockwell painting, the slender, slightly tapered French-style rolling pin offers far more control when rolling dough, is easier to clean and store, and is usually cheaper.
And that’s basically all I know about pie crust.
Serious Eats / Vicky Wasik
For a more traditional dough that’s extra flaky but a little less beginner-friendly, check out our old-fashioned flaky pie dough.
How Do You Keep Pie Crust From Sticking
Using parchment paper or aluminum foil to line the pan before you place the dough keeps your pie crust from sticking to the pan since there is no direct contact between the pan and the pie. Besides, its easier to remove the pie from parchment paper or foil than a pan. You can also use a pan with a removable bottom.
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How To Serve A Double Crust Pie
A double crust fruit pie needs the proper time to cool down before serving. When the pie is straight from the oven, the filling will be very runny. The pie should cool down for at least an hour, but better yet, up to four hours.
Once the pie has cooled down, slice and serve as is or with whipped cream or ice cream!
How Can I Make Pillsbury Pie Crust Better
Carefully unroll one of the pie crusts onto the work surface and sprinkle with more cookie dust. Use a rolling pin to roll the crust slightly thinner and press some of the cookie dust into the dough. Fit the pie crust into the desired pan. For a slightly richer tasting crust, brush lightly with melted butter.
Also Check: Campbells Chicken Pot Pie Sauce
Tips And Tricks: Why Does My Pie Crust Shrink
It would help to avoid glass pans. The reason being is that they are slippier than ceramic or metal. Although, they are ideal for other crusts such as graham cracker crusts since they do not need baking. Nonetheless, it is best to utilize ceramic or metal pit plates whenever baking your pie crusts.
Moreover, never stretch the dough to its maximum extent. The primary cause is that it will pull back during baking. Because of that, it would be best to roll out the dough and ensure it is big enough. Keep in mind that its size should be able to drape into the pie plate. And it should cover it without overstretching.
Additionally, it would help to provide an extra half-inch around the pie plates edge. In so doing, it will have space to somewhat shrink during baking. Also, you do not want to make the crust excessively large. Because of this, ensure to provide a little bit of additional wiggle room.
Lattice Vs Full Top Crust
What type of top crust you choose is a personal preference though, some types of pie work better with a lattice top.
If you want that classic Americana finish to your homemade pie, a lattice will undoubtedly do the trick. Many people are intimidated by making a lattice pie crust, but its pretty simple to do if you follow a few easy tips and tricks. Here is a complete Guide to Making a Lattice Pie Crust if you are unfamiliar with the technique.
Aside from being extremely beautiful, a lattice does serve a purpose! Some pies need to have a means for the built-up steam from baking to escape. A lattice pie is essentially built-in ventilation. So, if you have a fruit pie made with very wet uncooked fruit–such as berries–a lattice might be a good choice.
However, a full top crust is much easier to put on a pie. All you have to do is roll out pie dough to about a 10″ to 11″ circle and place it on top of the pie. Tuck the edges underneath the crust and crimp as desired. Do not forget to poke steam holes in the top though. Do this after you egg wash , so the steam holes don’t get sealed.
Alternatively, you could use pastry stamps or cutters to make a decorative design on the full top crust. These designs also serve the purpose of ventilation, so you don’t need to do any additional cuts in the pie.
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The Pie Bakers Tip Sheet
1. Cold butter. For flaky piecrust, its important to start with very cold butter, so that it doesnt melt while you work it into the flour. When this happens, butter becomes too thoroughly mixed with the flour, resulting in a mealy, crumbly crust rather than a flaky one. Freeze butter briefly if you have warm hands, live in a warm climate, or are making a very large batch of pie dough. Its also a good idea to chill the bowl and even the flour when making pie in warm weather.
2. Just enough water. For a tender piecrust, dont add too much water. Water contributes to the development of gluten proteins. If you add more than necessary, the resulting crust may still be flaky, but it will be tough rather than tender. For these reasons, trust your fingertips over your eyes: The dough should hold together when pressed between your fingers, although it will still look pretty shaggy.
3. Easy rolling. Take the time before chilling the dough to form an even, circular disk with clean, smooth edges. This will make rolling out the dough much easier because the edges are less likely to crack.
4. Crisp crust. Bake filled pies on a preheated, rimmed baking sheet and use a lightweight metal pie dish. Both will help set the crust quickly, preventing it from getting soggy. Baking on a sheet is also handy for catching bubbling juices.
How To Make Pie Crust With A Food Processor
- Add flour, butter, shortening, and salt to the bowl of a food processor fitted with a steel blade.
- Pulse 8 to 10 times to combine the flour mixture until the butter and shortening are the size of peas.
- Add the ice water, a tablespoon at a time, through the feed tube and pulse to combine. Repeat until the pie dough just begins to form a ball.
- Remove the pie dough ball from the food processor and proceed with the recipe as instructed.
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How To Make The Best Strawberry Pie
Looking for a simple and humble pie? Youve found it. Its filled with fresh, sweet strawberries coated in a light strawberry glaze. A glaze thats just thick enough to hold the strawberries together, but just loose enough so a couple stray strawberries fall out out onto the plate. Its not perfect we love that. Not to mention, those stray strawberries are perfect for swiping through some lightly whipped cream.
This pie is a breeze to make. There are two parts to this recipe the pie shell and the strawberry filling.
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How To Pit Cherries Without A Cherry Pitter
We have a small kitchen. That means that we only buy what we need on a weekly basis and while we would love to eat a slice of this cherry pie every night that just cant happen. So, we dont have a cherry pitter in the house. That didnt stop us, though. We just looked around and figured out two ways to pit cherries without a cherry pitter.
On the top, youll see we used a chopstick. We used the thicker round end to push the pit out of each cherry. The second option was to use a small piping tip. Place it onto the work surface then push the cherry down onto the tip the pit pops right out. Of the two, we preferred using chopsticks. Both work, but the chopsticks were a little less messy.
Recipe updated, originally posted May 2013. Since posting this in 2013, we have tweaked the recipe to be more clear and added a quick recipe video. Adam and Joanne
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