Double-Crust Pastry | Recipes

Double-Crust Pastry

(19) Ratings:
Prep Time:
Baking Time:
Makes:1 double crust
Freezing:excellent

This delicious crust bakes up rich and flaky. All you’ll need is your favourite filling!

Ingredients

3 cups 750 mL Robin Hood® Best for Cake & Pastry Flour
1 tsp 5 mL salt
2/3 cup 150 mL cold Crisco® All Vegetable Shortening
1 egg
1 tbsp 15 mL lemon juice
2/3 cup 150 mL cold water (approximately)

Directions

  1. Combine flour and salt in a large mixing bowl. Stir well to blend.
  2. Cut chilled shortening into ½” (1 cm) cubes. Cut chilled shortening cubes into flour mixture, using a pastry blender or two knives, until mixture resembles coarse crumbs with some small pea-sized pieces remaining.
  3. Whisk egg and lemon juice together in a liquid measuring cup. Add cold water to egg mixture to equal 1 cup (250 mL). It should be about 2/3 cup (150 mL) cold water.
  4. Add egg mixture all at once to flour mixture, mixing lightly with fork. Shape dough into a firm ball with hands. Divide dough in half.
  5. Roll out 1 portion 1/8" (2.5 mm) thick. Place loosely in 9" (23 cm/1 L) pie plate. Trim pastry at edge of pan. Fill with prepared pie filling.
  6. Roll out remaining pastry and place over filling. Cut 3/4" (2 cm) larger than plate.
  7. Fold top pastry under edge of bottom pastry; seal and flute edge. Cut slits in top pastry for steam to escape. Bake according to specific recipe directions.

Tips

  • Pre-baking without pie weights: Thoroughly prick bottom and sides of unbaked pie dough with fork to prevent blistering or rising. Bake crust in lower third of oven, at 425ºF (210ºC), 16 to 20 minutes or until edges and bottom are golden brown.
  • Pre-baking with pie weights: Thoroughly prick bottom and sides of unbaked pie dough with fork to prevent blistering or rising. Chill or freeze for 30 minutes. Line pie dough snugly with foil or parchment paper. Fill with dried beans or pie weights. Bake at 375ºF (190ºC) for 20 minutes. Remove foil and weights. Reduce oven to 350ºF (180ºC). Bake 5 to10 minutes or until edges and bottom are golden brown.
  • For more information on baking with pie weights visit our tip section.

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