Are you ready to elevate your pie game? Forget store-bought crusts – the secret to a truly delicious pie lies in a perfectly flaky, homemade double crust. This recipe uses Crisco for an incredibly tender and melt-in-your-mouth result, making it a winner for both sweet and savory pies. Whether you're a seasoned baker or a kitchen novice, this easy-to-follow guide will walk you through every step, ensuring your pie crust is a masterpiece. Get ready to impress your family and friends with this simple yet incredibly rewarding homemade cooking experience. This recipe is perfect for busy weeknights, offering a quick dinner idea or a delightful dessert option.
Ingredients:
- For the Crust:
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup Crisco shortening, very cold and cut into cubes
- 1/2 cup ice water
Instructions:
Step 1: Prepare the Dough
- In a large bowl, whisk together the flour and salt.
- Cut in the cold Crisco using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Work quickly to prevent the shortening from melting.
- Gradually add ice water, one tablespoon at a time, mixing lightly until the dough just comes together. Don't overmix.
- Divide the dough in half, flatten each half into a disc, wrap in plastic wrap, and chill for at least 30 minutes. This chilling step is crucial for preventing shrinkage and ensuring a flaky crust.
Step 2: Roll and Assemble
- On a lightly floured surface, roll out one disc of dough into a circle large enough to fit your pie plate. Use gentle, even strokes to prevent tearing.
- Carefully transfer the dough to your pie plate. Trim and crimp the edges.
- Fill the pie crust with your favorite filling.
- Roll out the second disc of dough and place it over the filling. Crimp the edges to seal. Cut slits in the top crust to allow steam to escape.
Step 3: Bake to Perfection
- Preheat your oven to 400°F (200°C).
- Bake according to your filling's instructions. For most pies, this will be around 45-50 minutes, or until the crust is golden brown and the filling is bubbly.
Tips for Success:
- Keep it cold: Cold ingredients are key to a flaky crust. Use ice water and very cold Crisco. Chill the dough thoroughly before rolling.
- Don't overwork the dough: Overmixing develops gluten, resulting in a tough crust. Mix just until the dough comes together.
- Use a light hand when rolling: Gentle pressure prevents tearing. If the dough becomes too difficult to roll, let it rest in the refrigerator for a few minutes before continuing.
- Blind baking (optional): For fillings that require longer baking times, consider blind baking the crust first. This involves lining the crust with parchment paper and pie weights and baking for 15-20 minutes before adding the filling.
Variations:
- Sweet Pies: This crust works beautifully with apple, cherry, blueberry, and pumpkin pies.
- Savory Pies: Use it for quiches, pot pies, or shepherd's pie.
Nutritional Information (per serving, approximate):
This will vary greatly depending on the pie filling. The crust itself is relatively low in calories and fat compared to other pie crust recipes. For a more precise nutritional breakdown, use a nutrition calculator and input the specific ingredients of your pie.
This Crisco double crust recipe offers delicious and healthy meal options. Enjoy the process of homemade cooking and the satisfaction of creating a beautiful and tasty pie from scratch. Your family and friends will surely appreciate the effort, and the flaky, buttery crust will be the talk of the table!