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Double Pie Crust

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Total Time
Prep/Total Time: 30 min.

By Taste Of Home Editorial Team

Recipe by Taste of Home Test Kitchen

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 01, 2022

Use this double pie crust recipe from our Test Kitchen when you need pastry for a double-crusted or lattice-topped pie.

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Double Pie Crust Tips

How can you make sure your double pie crust turns out flaky?

Of the three most common fats used to make pie crust, shortening is known to create the flakiest pastry. (We even tested shortening, butter and lard to see.) Although, pie crust made with all shortening is more fussy and is more difficult to flute than the others. If you want to perfect your recipe, we have plenty more tips to share about how to make pie crust.

What can you use instead of shortening to make double pie crust?

Butter flavored shortening, lard or good quality butter are good options. Check out more of our homemade pie crust recipes for more options.

Can you make double pie crust ahead of time?

Absolutely! Making pie crust ahead is a great time saver–just wrap and refrigerate until use. You can even freeze it for up to 6 months. Otherwise, consider keeping one of our favorite store-bought pie crusts on hand so you can whip up a pie at a moment's notice.

—Rashanda Cobbins, Taste of Home Food Editor
Test Kitchen Approved

Double Pie Crust

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Prep Time 30 min
Yield Dough for 1 double-crusted or lattice-topped pie (9 or 10 inches)

Ingredients

  • 2 cups all-purpose flour
  • 3/4 teaspoon salt
  • 2/3 cup shortening
  • 6 to 7 tablespoons cold water
Text Ingredients

Directions

  1. In a bowl, mix flour and salt; cut in shortening until crumbly. Gradually add cold water, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap and refrigerate 1 hour or overnight.
  2. On a lightly floured surface, roll out half of dough to a 1/8-in.-thick circle; transfer to a 9-in. or 10-in. pie plate. Trim even with rim. Add desired filling.
  3. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Bake according to recipe directions.

Nutrition Facts

1 piece: 260 calories, 16g fat (4g saturated fat), 0 cholesterol, 222mg sodium, 24g carbohydrate (0 sugars, 1g fiber), 3g protein.

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