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How to Assemble a Double-Crust Pie
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Published 2020
A double-crust pie is one with a layer of crust on both the bottom and top. It’s that simple! The style is usually used with fruit pies, but you can make double-crust savory pies as well (as opposed to a pot pie, which just has a layer of crust on the top). You can use any of the pastry dough recipes to make a double-crust pie.
After transferring your dough sheet into the pie pan, trim the bottom crust by running a knife all the way around the outer edge of the pan.
Fill the shell with the filling, and use a pastry brush to gently brush water around the rim of the bottom crust. (1) Roll a top crust in the same manner as the bottom and lay it over the filling. (2) Trim the top crust so that there is about ½ inch (12 mm) of extra dough all around the edge. (3) Lift the edge of the bottom crust up and tuck the extra top-crust dough underneath it.
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