This double crust 10-Inch pie dough recipe bakes up crisp and flaky and is easy to work with if you let it rest at room temperature wrapped in plastic for at least 10 minutes. It also helps if you use a lightly floured silicone mat to roll it on.
Remember to 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.
This crust works for sweet and savory dishes like quiches (without the sprinkle of sugar, of course).
- 2 2/3 cups all-purpose flour
- 1 teaspoon salt
- 1 cup shortening (well-chilled; can use butter-flavored shortening)
- 4 to 8 tablespoons water (ice cold)
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 water over dough and, using a pastry blender initially, mix lightly. Then, using your fingertips only, bring the dough together to form a ball.
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 bottom into pie pan and fill.
Place second rolled crust on top of filling and turn 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 according to the dessert recipe's directions.