Today’s tutorial is all about how to make a Double Crust Pie recipe! I’m showing you how I make my All Butter Pie Crust and turn it into a 2 crust pie, but you can use ANY pie crust recipe with this method.
First, roll your bottom crust and place it in the pan. Crimp or flatten the edge. Chill it for 30 minutes, to relax the gluten and firm up the fat(s); this will help prevent shrinkage, so don’t skip! Dried navy beans and a 9″ parchment round are one simple way to keep your bottom crust from bubbling as it bakes.
How to make a Double Crust Pie
- Cut your pie dough into two parts.
- Roll out one half of the dough into a thin large circle. I like to do this my super special way: between wax paper so I don’t have to chill it first.
- Place the pie crust in a pie plate and allow the edges to hang over. Chill.
- Roll out the second crust – you can see here how I roll it between wax paper and my silicone pie mat. Chill while you make your pie filling.
- Then fill your pie as desired and place the chilled top crust over the top.
How to bake a double crust pie
Bake the pie according to the recipe directions. I always like to bake at 425°F for about 10-15 minutes then lower the oven temperature to 350°F for the remainder of the baking, but follow the recipe directions.
Also – it’s important to use a pie shield so your crust doesn’t burn around the edges! You can use foil strips if you don’t have a pie shield.
PERFECT PIE CRUST RECIPE for ONE CRUST and TWO CRUST PIES! ❤
FAQ
What should be done to the crust before baking a fruit pie?
What do you put on a pie crust before baking?
How can you tell when a two crust pie is done baking?