Best Foolproof Double Crust Pie Dough Connie Recipes

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PASTRY FOR DOUBLE PIE-CRUST



Pastry for Double Pie-Crust image

Use this recipe from our Test Kitchen when you need pastry for a double-crust or lattice-topped pie.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield Pastry for 1 double-crusted or lattice-topped pie (9 or 10 inches).

Number Of Ingredients 4

2 cups all-purpose flour
3/4 teaspoon salt
2/3 cup shortening
6 to 7 tablespoons cold water

Steps:

  • In a bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in half so one ball is slightly larger than the other., Roll out the larger ball to fit a 9-in. or 10-in. pie plate. Transfer pastry to pie plate. Trim pastry with even with edge of plate. Pour desired filling into crust. , Roll out second ball; cut slits in pastry. Position over filling. Trim pastry to 1 in. beyond edge of pie plate. Fold top crust over bottom crust. Flute edges. Bake according to recipe directions.

Nutrition Facts :

FOOLPROOF DOUBLE-CRUST PIE DOUGH-CONNIE



Foolproof Double-Crust Pie Dough-Connie image

The original recipe for this wonderful pie crust came from the America's Test Kitchen. The vodka is the secret. It makes a tender and easy to roll out pie dough. Great recipe for beginners or us old timers:) This dough is moister than most standard pie doughs and will require up to 1/4 cup of flour to roll out. Don't let the...

Provided by Connie Ottman

Categories     Pies

Time 20m

Number Of Ingredients 7

2 1/2 c all purpose flour
2 Tbsp sugar
1 tsp salt
12 Tbsp unsalted butter cut into 1/4 inch cubes and chilled (1 1/2 sticks)
1/2 c vegetable shortening, cut into 4 pieces and chilled
1/4 c vodka, chilled
1/4 c ice water

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!

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