My Grandma's Double Pie Crust

My Grandma's Double Pie Crust

Rose Petal Apple Pie with Homemade Crust

My Grandma Sylvia is an expert at making pie crust.  Her pie crust is flakey and delicious every time!  She taught me the secrets to making a good pie crust, and I have attached her recipe below!  Enjoy and let me know if you have any questions!

*Pie crust takes several hours to complete from start to finish.  Plan your time accordingly.  But all the effort is SO worth it.

Recipe and my favorite pies below! 

My Grandma's Double Pie Crust

Prep time: 10 MinInactive time: 90 MinTotal time: 1 H & 40 M

My Grandma Sylvia is an expert at making pie crust. Her pie crust is flakey and delicious every time! She taught me the secrets to making a good pie crust, and I have attached her recipe below! Enjoy and let me know if you have any questions! *Pie crust takes several hours to complete from start to finish. Plan your time accordingly. But all the effort is SO worth it.

Ingredients

My Grandma's Double Pie Crust

• 2 c.  flour + more for counter
• 1/2 tsp. salt
• 3/4 c. shortening chilled
• 12+ Tbs. ice-cold water
• 1 tsp. vinegar

Instructions

1. In a medium bowl, add flour and salt.  Mix together with fork or spoon. Place bowl with flour and salt in the freezer.
2. In a separate bowl, place measured shortening in freezer.
3. Similarly, in a separate bowl, place 1/2 cup water in freezer. (You should now have 3 different bowls in the freezer.)
4. Let ingredients chill in the freezer for 15-25 minutes. We want all our ingredients really cold before we start.
5. Once all ingredients are cold, cut the shortening into the flour mixture with a pastry cutter, or two forks, until pea-sized crumbs form.
6. Once pea-sized crumbs form, add vinegar.
7. Add 1 tablespoon of ice-cold water at a time until the dough starts to come together, mixing gently with a spoon as you add the water. It usually takes about 10 Tbs. of water for the dough to come together for me. Sometimes it is less and other times more. Just keep adding water until you can combine into a ball, and it will stay. The less water the better for a flakier crust. (Do not overwork the dough. The less you mess with it the better!)
8. Without overworking, form dough into a ball and wrap with plastic wrap. Stick in fridge for 30-60 minutes.
9. Once chilled, separate the dough almost in half, making one of the balls slightly bigger than the other (a 60% to 40% ratio.) The bigger ball will be rolled out to make the bottom crust and the smaller the top crust.
10. Flour your counter and rolling pin and begin rolling out the dough as thin as possible. Transfer to an 8 or 9-inch pie dish.
11. Add your desired filling. Roll out smaller ball of dough and top your pie. (To make it easier, use your rolling pin to transfer the dough. Roll up your dough loosely on the pin and then lay it on your pie.)
12. Crimp the edges of the pie by bringing the bottom edge over the top edge. Then using your fingers, create a crimping pattern.
13. Egg wash pie if desired and poke holes in the top for ventilation.
14. Bake at 400 degrees until crust is golden (time with fluctuate based on recipe/filling.)
15. Enjoy!

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Here are some of my favorite recipes using this pie crust!

Petal Apple Pie Filling Recipe: Here
*I use a regular pie dish and this homemade dough recipe.

Apple Cranberry Pie Recipe: Here
*One of my absolute favorite pie recipes.  Especially around the holidays.

Chicken Pot Pie Recipe: Here

Cranberry Apple Pie Filling on Homemade Crust

Top and Bottom Crust Crimped Together

Holes Poked in Top for Ventilation

Mini Chicken Pot Pies with Homemade Crust