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Double Crust Pie Dough

This is the recipe I use when I make a double crust pie. I found this gem in a magazine in the late 80's and have been using it ever since. I am the first to admit pie crusts can be a challenge, and my advice to you is to make a lot of pie. Practice makes perfect. Please refer to my earlier blog post on pastry dough tips as most of the tips apply with this recipe too. I have a few additional tips below specifically for the double crust pastry in order to help ensure success in your pie making endeavor.

Bon Appetit!


Before placing the second pie dough over the filling, moisten the edge of the pastry in the pie plate. Do this by dipping your finger in water and running your moistened finger on the pastry edge. I usually have to dip my finger in the water several times throughout the process.

Make sure to gently pinch the two crusts together. You may want to trim any excess pastry edge.

I like to fold the rim of the pastry dough away from me - towards the outside, rather than inward. Do whatever works for you. When I fold the rim, I actually gently roll it, taking the top of the rim and working my way downward.

I like to add a sheen to my crust. I do this by beating 1 egg (with a fork or whisk), and brushing the egg on the crust with a pastry brush. You do not want gobs of egg on your pastry. Apply thinly, evenly, and completely. After this step, I then make the slits in the top pastry dough.

Before putting your pie in the oven, make sure you prepare a foil rim to protect the edge of your pie (see previous blog post on pastry shell tips). Also, make sure you place your pie on a foil lined baking sheet.


  • 2 cups all purpose flour

  • 1/2 teaspoon salt

  • 1/2 teaspoon baking powder

  • 1/3 cup shortening

  • 1/3 cup butter

  • 1/3 cup boiling water


In a medium sized bowl, mix the flour, salt, and baking powder. With pastry blender or 2 knives, cut in shortening and butter until mixture resembles coarse crumbs. Sprinkle water over flour mixture, stirring with fork until well combined. Divide into 2 pieces. Wrap dough and refrigerate at least 30 minutes.

Between 2 sheets of waxed paper or on lightly floured surface, roll out both pieces of dough to 12 inch circles. Pit one 12 inch pastry into 9 inch pie plate. Moisten the edge of pastry in pie plate with water. Place one of the 12 inch circles of dough over the filling. Pinch crusts together; fold rim under, and crimp edge. Cut several slits in the top crust to allow steam to escape. Place pie on rimmed baking sheet. Use this recipe for any double crust pie (examples being apple, peach, blueberry, berry, etc.), and cook according to that recipe's instructions.

(edited by Anna Weicht)

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