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Making a Double Crust Pie
Appears in
By Jeni Wright, Eric Treuille and Le Cordon Bleu
Published 1996
Pies made in shallow dishes or pie plates are often baked with a double crust of pastry - one underneath the filling and another on top. To prevent the bottom layer becoming soggy, brush it with a little lightly whisked egg white before filling, and use a fruit that is firm and not over juicy, such as the rhubarb shown here.
- Roll out just over half the dough and lay it in the dish. Using the back of your finger, press the dough into the dish; be careful not to stretch it. Trim excess.
- Spoon in cold filling. Roll out remaining dough slightly larger than dish and wrap around rolling pin. Moisten rim, then unroll dough over filling. Trim and knock-up edges, make steam vents in lid, then glaze.
