Best Double Crust Pie Dough Recipes

DOUBLE-CRUST PIE DOUGH

Steps:

• Place flour and salt in a food processor. Add butter and pulse until mixture resembles coarse meal with some blueberry-size clumps.
• Beat together egg, ice water, and vinegar in a small bowl. Add to flour mixture and pulse just until incorporated, about 10 times more. Squeeze a small amount of dough to make sure it holds together. If dough is too dry, add more ice water, 1 tablespoon at a time. Divide dough in half and wrap each half in plastic wrap, forming each into 1 disk. Refrigerate at least 30 minutes and up to 2 days.

FOOLPROOF DOUBLE-CRUST PIE DOUGH-CONNIE

Steps:

• 1. Process 1 and 1/2 cups of flour, sugar,m and salt together in a food processor until combined.
• 2. Scatter butter and shortening over the top of flour mixture and continue to process until incorporated and the mixture begins to form uneven clumps with no remaining floury bits, about 15 seconds.,
• 3. Scrape down the workbowl and redistribute the dough evenly around the processor blade.
• 4. Sprinkle remaining 1 cup flour over the dough and pulse until the mixture has broken up into pieces and is evenly distributed distributed around the bowl, 4-6 pulses.
• 5. Transfer the mixture to a medium bowl.
• 6. Sprinkle the vodka and water over the mixture.
• 7. Stir and press the dough together, using a stiff rubber spatula, until the dough sticks together.
• 8. Divide dough into 2 even pieces.
• 9. Turn each piece of dough onto a sheet of plastic wrap and flatten each into a 4 inch disc. Wrap each piece tightly in plastic wrap and refrigerate for 1 hour.
• 10. Before rolling the dough out, let it sit on the counter to soften slightly, about 10 minutes.
• 11. To Make Ahead: The dough, wrapped tightly in plastic wrap, can be refrigerated for up to 2 days or frozen for up to 1 month. If frozen, let the dough thaw completely on the counter before rolling out.
• 12. The alcohol vaporizes in the oven:)
• 13. Enjoy!

DOUBLE CRUST PIE DOUGH

Steps:

• *I usually cut the butter and shortening and measure out the vodka and then stick them all in the freezer while I measure out the rest of the ingredients, then I pull them out in turn as needed. **I usually just pour myself a glass of water with lots of ice in it, then measure out the 1/4 cup when I ready to use it. 1. Process 1 1/2 cups of the flour, sugar, and salt together in a food processor until combined. Scatter the butter and shortening over the top and continue to process until incorporated and the mixture begins to form uneven clumps with no remaining floury bits, about 15 seconds. 2. Scrape down the workbowl and redistribute the dough evenly around the processor blade. Sprinkle the remaining 1 cup flour over the dough and pulse until the mixture has broken up into pieces and is evenly distributed around the bowl, 4 to 6 pulses. 3. Transfer the mixture to a medium bowl. Sprinkle the vodka and water over the mixture. Stir and press the dough together, using a stiff rubber spatula, until the dough sticks together. 4. Divide the dough into 2 even pieces. Turn each piece of dough onto a sheet of plastic wrap and flatten each into a 4-inch disk. Wrap each piece tightly in the wrap and refrigerate for 1 hour. Before rolling the dough out, let it sit on the counter to soften slightly, about 10 minutes. To Make Ahead: The dough, wrapped tightly in plastic wrap, can be refrigerated for up to 2 days or frozen for up to 1 month. If frozen, let thaw completely on the counter before rolling out.

DOUBLE-CRUST PIE DOUGH

Steps:

• Freeze the butter in stick form until very firm. Chill the vegetable shortening. Whish together the flour, salt and sugar in a large bowl, using a fork. Grate the fozen butter on the large holes of a box grater into the flour mixture, then cut the mixture together, usig two butter or dinner knives, until the mixture resembles coarse crumbs. Sprinkle 6 T of ice water over the mixture. Stir and press the dough together, using a stiff rubber spatula until the dough sticks together. If the dough does not come toegether, stir in the remaining water, 1 T at a time, until it does. Divide the dough into two even pieces and flatten each into 4-inch disk. Wrap the disks tightly in plastic wrap and refrigerate for 1 hour. Let the chilled dough soften slightly at room temperature before rolling it out and fitting it into a pie plate. The dough may be refrigerated, wrapped tightly in plastic wrap for up to 2 days or frozen for up to 2 months.