KITCHEN TIP | MAKING A DOUBLE CRUST PIE

A classic double crust pie is simple to make with a few tricks of the trade.

FOR A DOUBLE CRUST PIE

Avoid these classic pie making pitfalls for stress-free baking.

. Make sure your dough is the right temperature - too cold and you'll be frustrated by cracking dough, too warm and you'll have sticky, melty dough that doesn't hold it's shape. Be sure to leave your dough at room temperature for 20-30 minutes before rolling out.

. Keep your surface and rolling pin well floured to prevent sticking and ease transfer of the dough into the pie plate. A large silicone mat like this one makes rolling pie dough (as well as cookie dough, biscuit dough and more) super simple. It's one of our favorite baking tools!

Using a well floured rolling pin on a well floured surface, roll the dough out to a thickness of just over 1/8". Start from the center of the round of dough and roll outward, changing your angle with each roll. First roll up to 12 o'clock, then down to 6 o'clock, out to 3 o'clock then 9 o'clock. Rotate the dough a one-eighth turn and repeat until you reach the correct thickness. Sprinkle your work surface and the top of the dough as needed as you roll and flip the dough over every few passes.

Fit the rolled out round into your pie plate, making sure that the dough fits snugly against the sides and bottom and there are no gaps or air bubbles. 

Trim any overhanging pie dough flush with the edge of the pie plate. Spoon in your pie filling. Avoid pouring in any accumulated juices.

Roll out the second round of pie dough into a circle several inches bigger than your pie plate. Gently and loosely roll the dough back onto your rolling pin.

Lift the rolling pin and position the dough on top of the pie filling, unrolling as you go. 

Trim overhanging dough to be about 1-1/2" larger than the pie plate then tuck the overhanging top crust under the bottom crust.

Crimp the edge with your fingers or a fork to seal. Decorate as desired.

For a shiny or sparkly finish on your top crust, brush the dough with cream or 1 egg yolk beaten with a bit of water or cream. Sprinkle with sugar, if desired. 

 

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