|Nutritional Guidelines (per serving)|
|Servings: 8 to 16|
|Amount per serving|
|% Daily Value*|
|Total Fat 13g||17%|
|Saturated Fat 5g||26%|
|Total Carbohydrate 16g||6%|
|Dietary Fiber 1g||2%|
|Total Sugars 0g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This double crust 10-Inch pie dough recipe bakes up crisp and flaky. This crust works for sweet pies or for savory dishes like chicken pot pie (without the sprinkle of sugar, of course). This pie crust dough is easy to work with if you let it rest at room temperature wrapped in plastic for at least 10 minutes before you roll it out.
While traditionally pie pan sizes were often 8 inches or 9 inches, the larger size is becoming more popular and you may see it called for in recipes. At times you will want to bake a 10-inch pie to serve more guests. Or, you may have bought a larger pie pan without realizing it, and now you find that commercially-prepared pie dough doesn't give you a large enough crust for your pan.
This recipe is vegetarian and vegan if you use vegetable shortening and check the label for animal products if you choose to use butter-flavored shortening. However, it is not gluten-free as it uses all-purpose flour made from wheat.
2 2/3 cups all-purpose flour
1 teaspoon salt
1 cup well-chilled shortening
4 to 8 tablespoons ice water
Gather the ingredients.
In a large bowl, combine flour and salt. Using a pastry blender, cut in the shortening just until marble-size clusters of dough form.
Sprinkle 4 tablespoons water over dough and, using a pastry blender initially, mix lightly. Add more water 1 tablespoon at a time until the dough just begins to come together. Then, using your fingertips only, bring the dough together to form a ball. You may not need all the water.
Divide dough in half, shape into disks, and wrap each in plastic. Let them rest at room temperature for at least 10 minutes before rolling.
Flour rolling pin lightly and roll each piece of dough on a lightly floured silicone mat or another surface. Roll to at least a 12-inch diameter for a 10-inch pie pan. Fit the bottom crust into your pie pan and fill.
Place the second rolled crust on top of the filling. Turn the overhanging pie dough under, pressing the bottom and top together, and flute the edge by pinching the dough between your thumb and forefinger at evenly spaced intervals.
Bake your pie according to the recipe's directions.
- If you find you always have trouble rolling out pie dough, it's worthwhile to get a silicone rolling mat. Its non-stick nature will make it much easier to get your dough off the rolling surface intact.
- A pastry blender, also called a dough blender, is a tool that has narrow metal strips attached to a handle. It is the right tool for mixing shortening or butter into flour. If you don't have one, it is an excellent addition if you wish to make any dough.
- Brush the top (but not the fluted edge) with a little milk for a lighter crust or with egg wash for a darker crust, and sprinkle with sugar, if desired.