How to Make a Double-Crust Piecrust
The ideal fruit pie has a tender, flaky crust. Here we show you exactly how to make the perfect pastry -- it's easier than you think.
Step 1: Cut in shortening
Following your piecrust recipe, use a pastry blender to cut the shortening into the flour mixture. Work mixture just until the pieces are the size of small peas. If you overwork the mixture, your pastry may not be flaky.
Step 4: Roll out the dough
- Flour the rolling surface just enough to keep the dough from sticking.
- Use your hands to slightly flatten one ball of dough.
- Roll slightly flattened dough with a floured rolling pin from the center out to the edges, all of the way around the circle.
- Use light, even strokes to form a 12-inch circle with an even thickness. If dough sticks to rolling pin or work surface, sprinkle with additional flour.
Step 14. Shape the piecrust edge and bake pie
For a traditional rope edge, pinch the pastry edge by pushing forward on a slant with your bent index finger and pulling back with your thumb. Bake and cool the pie according to the directions in your recipe.