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Double-Crust Pie Dough

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Preparation info
  • Makes enough pastry for one

    2

    -crust pie
    • Difficulty

      Easy

Appears in
Back to Baking

By Anna Olson

Published 2011

  • About

This pie pastry recipe has all the taste and texture elements it should. The butter makes it melt-in-your-mouth tasty, the egg gives it structure so that it won’t become soggy, and the little bit of acidity promotes tenderness.

Although some recipes in this chapter call for a single pie crust, I recommend making this double-crust recipe and freezing half for later use. A double-crust recipe is easier to mix (and measuring half an egg for a singlecrust recipe is possible but not alwa

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