Double Crust 10-Inch Pie Dough
A double pie crust recipe yielding sufficient dough for a 10-inch pie, suitable for both sweet and savory fillings.
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Instructions
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In a large bowl, combine flour and salt, then cut in shortening with a pastry blender until marble-sized clusters appear.
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Sprinkle 4 tablespoons of water over the dough, mixing lightly with a pastry blender. Gradually add more water, one tablespoon at a time, until the dough comes together, then form it into a ball using your fingertips.
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Divide the dough in half, form into disks, wrap in plastic, and let rest at room temperature for at least 10 minutes.
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Lightly flour a rolling pin and surface, then roll each dough disk to a 12-inch diameter for a 10-inch pie pan. Fit one crust into the pie pan and fill.
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Place the second rolled crust over the filling, turn the overhanging dough under, press the edges together, and flute.
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Bake the pie as directed by your chosen recipe.