Recipe for Double Pie Crust for Fruit Pie

Double Pie Crust for Fruit Pie

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Ingredients:

  • 2 cups flour (I like to use 1/2 cup whole wheat flour and 1 1/2 cups white flour, but you can also you 2 cups white flour. I don’t recommend using all whole wheat flour because the dough will be tough and fall apart easily).
  • 1/2 teaspoon salt
  • 1/3 cup milk
  • 2/3 cup canola oil

Directions:

Preheat oven to 375 degrees. In a medium-sized mixing bowl, combine the flour and salt.  In a glass measuring cup, pour in the 1/3 cup milk, and then on top of that the 2/3 cup canola oil.  Pour the milk/canola oil mixture into the flour/salt mixture. Combine with a fork or pastry cutter, just until the dough forms and holds together and the ingredients are completely combined. Separate the dough into two equal-sized balls.  Spread wax paper on your rolling surface and lightly flour the wax paper.  On the wax paper, flatten the first ball of dough with hands. Then roll the dough into a circle, from center to edges, till it is about 12 inches in diameter.  Lightly flour the rolling pin, and wrap the pastry around the rolling pin.  Unroll onto a 9-inch pie plate.  Ease pastry into pie plate, being careful not to stretch it too much.  Don’t worry if some of the dough tears–just patch it back together.  It’s not about how perfect the pie looks, but how good it tastes!  Trim pastry even with rim of pie plate.  Pour desired fruit filling (recipe for rhubarb pie filling is in a separate post) into pastry-lined pie plate.  For top crust, lightly re-flour the wax paper surface, and flatten and roll remaining dough ball until it’s about 12 inches in diameter.  Lightly flour the rolling pin, wrap the dough around the rolling pin, and gently ease it on top of the fruit filling.  Trim top crust 1/2 inch beyond the edge of the plate.  Fold top crust under bottom crust, and flute the edges.  Gently punch tiny holes in the top of the pie with a fork to allow steam to escape.  Sprinkle the top of the pie lightly with sugar.  Cover the edges with foil.  Bake in a 375-degree oven for 25 minutes.  Remove the foil.  Bake for 18-20 minutes more, or until the top is golden.  Let cool before slicing.  Enjoy!

 

3 thoughts on “Recipe for Double Pie Crust for Fruit Pie

  1. Pingback: Ruby-Red Goodness: Tart Cherry Pie | dragonflyhome

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