When you think of that perfect apple or blueberry pie, you probably envision the fruity filling neatly tucked between two crusts. This is the method that’s used to make most traditional fruit pies, and learning how to make two-crust pie pastry from scratch isn’t much harder than making just one-crust pie pastry. Learn along with Betty and make that perfectly flaky crust that’s sure to make your next homemade pie a success!
What you’ll need:
- 2 cups plus 2 tablespoons All-Purpose Gold Medal Flour
- 1 teaspoon salt
- 2/3 cup cold shortening
- 6 to 8 tablespoons ice-cold water
- A medium mixing bowl
- A rolling pin
- 9-inch glass pie plate
- A pastry blender or fork
Mix flour and salt in medium bowl. Cut in shortening, using pastry blender or fork, until mixture forms coarse crumbs the size of small peas. Sprinkle with the water, 1 tablespoon at a time, tossing with fork until all flour is moistened.
Gather pastry into ball. Divide in half; shape into 2 flattened rounds on lightly floured surface. Wrap rounds in plastic wrap and refrigerate 45 minutes.
Using floured rolling pin, roll one pastry round on lightly floured surface into a round 2 inches larger than upside-down 9-inch glass pie plate.
Fold pastry into fourths and place in pie plate or roll pastry loosely around rolling pin and transfer to pie plate or tart pan. Unfold or unroll pastry and ease into plate or pan, pressing firmly against bottom and side and being careful not to stretch pastry, which will cause it to shrink when baked.
Spoon desired filling into bottom crust. Trim over-hanging edge of bottom crust ½ inch from rim of plate.
Roll other round out. Fold into fourths and place over filling; or roll loosely around rolling pin and place over filling. Unfold or unroll pastry over filling. Cut slits in pastry so steam can escape.
Trim overhanging edge of top pastry 1 inch from rim of plate. Fold edge of top crust under bottom crust, pressing on rim to seal; flute edges. Bake as directed in desired pie recipe.
- For convenience, you can also use half of the pastry dough for a one-crust pie and freeze the other round of pastry—wrapped tightly in plastic wrap—for another pie.
- For a butter crust: Substitute cold butter, cut into ½-inch pieces, for half of the shortening.