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 2: Moisten the flour mixture
- Sprinkle ice-cold water, one tablespoon at a time, over part of the flour mixture.
- Toss gently with a fork.
- Push to one side of the bowl.
- Repeat until all of the flour mixture is evenly moistened.
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 5: Prepare to transfer dough
For easy transfer to the pie plate, wrap the pastry circle around the rolling pin
Step 12. Trim the top pastry
Use kitchen scissors to trim the edge of the top pastry 1/2 inch beyond the rim of the pie plate.
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.