Food and Recipes Bread Dough Double-Crust Pie Pastry Recipe 5.0 (1) 1 Review Mama always said that homemade is better than frozen, and that's definitely true when it comes to this Double-Crust Pie Pastry. Even though homemade usually takes more effort than frozen or pre-made, this Double-Crust Pie Pastry is so easy to make that you won't regret the 10 minutes it takes to put it together. You can chill this Double-Crust Pie Pastry up to two days ahead of time, so it's the ideal task to get done before a big entertaining day like Thanksgiving. You'll impress everyone with your homemade pie crust, and with a double pie crust, you can cut beautiful designs in the top of the crust and shape the pie crust rim in different styles. Don't be afraid to sign up to bring dessert to Thanksgiving this year because this Double-Crust pie Pastry will make your job easy, and there are countless pie flavor options to choose from. A pie made with this double crust pie pastry will be even prettier than store-bought, we promise. This crust works so well with fruit pies; from blueberry to apples, you'll be baking up a storm with this easy pie pastry. By Nancie McDermott Nancie McDermott Nancie McDermott has been a cookbook author, food writer, and cooking teacher for twenty-five years. She has written for Southern Living, Bon Appétit, Food & Wine, Cooks Illustrated, and Fine Cooking. Nominated for a James Beard award in Journalism and an IACP Cookbook Award, she the author of thirteen cookbooks. Southern Living's editorial guidelines Updated on July 10, 2019 Print Rate It Share Share Tweet Pin Email Photo: Micah A. Leal Active Time: 10 mins Total Time: 2 hrs 10 mins Yield: 2 chilled dough disks Ingredients 3 cups all-purpose flour 1 teaspoon salt 3/4 cup cold unsalted butter, cubed 1/4 cup cold shortening, cubed 4 to 6 tablespoons ice water Directions Pulse flour and salt in a food processor until combined, 3 to 4 times. Add cubed butter and shortening, and pulse until mixture resembles small peas, 4 to 5 times. Sprinkle 4 tablespoons ice water over top of mixture. Pulse 4 times. Add up to 2 more tablespoons of water, 1 tablespoon at a time, pulsing after each addition until dough just begins to clump together. Turn dough out onto a lightly floured work surface; gently knead until dough comes together, 2 to 3 times. Divide dough in half. Shape and flatten each half into a disk. Wrap each disk in plastic wrap. Chill 2 hours or up to 2 days. Rate it Print