Two Crust Pie 9 Inches

Elevate your baking game with this classic Two Crust Pie recipe, perfect for creating a stunning 9-inch masterpiece. With a flaky, buttery crust made from scratch, this versatile pie shell is ideal for fruit-filled desserts or savory delights. Cool, cubed butter and a touch of sugar in the dough deliver a texture that's tender yet crisp, while an optional egg wash adds a golden finish. This recipe brings together simple ingredients like all-purpose flour and ice water to ensure the perfect balance of taste and texture. Whether you're showcasing a seasonal fruit filling or a hearty savory blend, this two-crust pie is a show-stopper. Bake this beauty to perfection in just over an hour, and enjoy a dish that serves eight with style and irresistible flavor.

Nutriscore Rating: 50/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 8

Ingredients

• 2.5 cups All-purpose flour
• 1 cup Unsalted butter (cold, cubed)
• 0.5 teaspoon Salt
• 1 tablespoon Granulated sugar
• 6 tablespoons Ice water
• 0 As needed Pie filling (fruit, savory, or desired filling)
• 1 large Egg (beaten, optional for egg wash)

Directions

Step 1

In a large mixing bowl, whisk together the all-purpose flour, salt, and granulated sugar until well combined.

Step 2

Add the cold, cubed unsalted butter into the flour mixture. Using a pastry cutter or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.

Step 3

Gradually add 1 tablespoon of ice water at a time to the mixture. Toss gently with a fork after each addition until the dough just comes together when pressed (avoid overmixing). You may need all 6 tablespoons, or slightly more, depending on humidity.

Step 4

Divide the dough into two equal portions. Flatten each portion into a disc, wrap tightly in plastic wrap, and refrigerate for at least 1 hour (or up to 2 days).

Step 5

On a lightly floured surface, roll out one of the dough discs into a 12-inch circle. Transfer it to a 9-inch pie dish, letting the excess dough drape over the edges. Trim any large overhang, leaving about a 1-inch border.

Step 6

Add your desired pie filling into the prepared crust, spreading it evenly.

Step 7

Roll out the second dough disc into a 12-inch circle. Place it over the filling. Trim and tuck the edges of the top crust under the bottom crust, pinching to seal. Decorate the edges with a fork or by crimping with your fingers.

Step 8

Cut 4-6 slits in the top crust for ventilation, or create decorative steam vents if desired.

Step 9

Brush the top crust lightly with a beaten egg for a golden finish, if desired.

Step 10

Place the pie on a baking sheet to catch any drips and bake in a preheated 375°F (190°C) oven for 40-45 minutes, or until the crust is golden brown and the filling is bubbling.

Step 11

Let the pie cool on a wire rack for at least 2 hours to set before slicing and serving.

Nutrition Facts

Serving size	792.2 grams (792.2g)

Amount per serving	% Daily Value*
Calories	3060

Total Fat 200.90g	258%
Saturated Fat 123.70g	619%
Polyunsaturated Fat NaNg
Cholesterol 702mg	234%
Sodium 1338mg	58%
Total Carbohydrate 277.10g	101%
Dietary Fiber 10.20g	36%
Total Sugars 38.80g
Protein 40.00g	80%

Vitamin D 40IU	200%
Calcium 126mg	10%
Iron 16mg	86%
Potassium 532mg	11%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.8%

Protein: 5.2%

Carbs: 36.0%