double crust

A full tutorial for making perfect pie crust, every time! The BEST tender, flakey and buttery pie crust.&nbsp;

Perfect Pie Crust

all-purpose flour (, measured

salt

unsalted butter

vegetable shortening (chilled)

water

Add&nbsp;flour, salt to a large mixing bowl.&nbsp;

Add chilled shortening and butter and use a pastry blender or fork to cut them into the flour until the mixture resembles coarse crumbs.

Add a tablespoon of water at a time until the dough begins to clump together--don't over mix. You may not need the entire 1/2 cup of ice water.

Gently mold the dough into a ball, then divide it into 2 pieces. Press each piece gently with your hands into a flat disk.&nbsp;

Cover each disk with plastic wrap and refrigerate the dough for 2 hours (or stick it in the freezer for 30 minutes).&nbsp;

Dampen a large towel or cloth and lay it flat on your countertop. Place a large piece of parchment paper over it. Lightly flour both sides of the pie dough disc and set it on the parchment paper.&nbsp;

Use your rolling pin to gently press the pie dough out into a large circle.&nbsp;Always start at the center of the crust, and work outwards. You want your dough to be thin, and about 1/2 inch larger then the diameter of your pie dish.

Gently turn the dough into your pie dish and remove the parchment paper. Settle it smoothly into the bottom and sides of the pan.

Trim and crimp the edges or the crust.

Follow your desired pie recipe for instructions on filling and baking your pie.&nbsp;&nbsp;

OR, you can blind-bake your crust (pre-bake it), for use in recipes that require a baked pie shell (like pudding pies, such as my favorite Lemon Chiffon Pie).&nbsp; See below for my tutorial and instructions on blind-baking a pie crust.

At this point you have two options:

https://content.jwplatform.com/videos/sYuHTibD.mp4

A full tutorial for making perfect pie crust, every time! The BEST tender, flakey and buttery pie crust recipe.

An easy recipe for the best classic homemade Chicken Pot Pie with tender chicken in rich, velvety sauce with a double crust that&#8217;s flaky and perfect!

Mama&#8217;s Chicken Pot Pie

chicken (2.5-3 lbs)

carrots

celery

onion

butter

flour

pepper

thyme

half & half

refrigerated pie pastries

How to make a double crust pot pie with homemade flaky pie crusts. Fill with beef, chicken, pork or even corned beef and vegetables.

Double Crust Pot Pie Recipe

all purpose flour

water (cold)

beef (or chicken, diced and precooked)

celery (diced)

peas (frozen)

Worcestershire sauce

beef broth

milk

tsp pepper

tsp chili powder

paprika

garlic powder

tsp cumin

To make homemade pie crusts, prepare by mixing flour and 2/3 cup cold shaved or cubed butter. Use a pastry blender or criss-cross two butter knives together to create a crumbly texture.

Add cold water in one tbsp at a time, fluffing with fork, until crust can form a ball that is not too wet, but holds together. Spread flour onto surface, take half of the crust dough and roll out into a large round shape big enough for your pie plate.

To make filling Chop onion, carrots, and celery. Set aside. Chop cooked meat into bite size pieces. Set aside. In large saucepan, melt 1/3 cup butter over medium heat.

Stir in flour, onion, and spices. Cook stirring until mixture is bubbly. Remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in meat, peas, carrots, and celery. Remove from heat.

Place dough into your pie plate, pressing in to form around the inside as needed. Pour pot pie mixture onto pie crust. Set aside. Roll other half of the dough into another large round shape.

Place dough on top of pot pie mixture to create the top layer of the pot pie. Crimp the edges using your thumb and forefinger. Use a knife to cut small slits in the top to allow steam to escape.

Place pie on a baking sheet in case it overflows. Bake at 400° for 40-45 minutes or until golden brown.

Pie season is so good and this one was delicious

This was total comfort food. Even my kids enjoyed it.

What a rich, comforting and hearty pot pie recipe. Am new to pot pies, so  refreshing to see that beef and other types of meat aside from chicken can be used too!

Can't beat a double crust pie and this is perfect for all those leftovers bulked out with veggies. Such a good way to make meat go further.

This is so delicious and comforting, perfect for the season!

Can't wait to try this. I LOVE homemade pot pie! Yum!

Pies are so brilliant for this time of year. This was so yummy.

Enjoyed this for dinner last night and it was a savory success! Easy, hearty and delicious; my kind of comfort food, indeed!

I am loving this homemade double crust. Really like the idea of using beef to make this fabulous pot pie. Can't wat to try it.

The perfect cozy meal for a chilly night!

Flaky and delicious pot pie recipe. Thanks a lot for sharing.

I absolutely LOVE the crust for this pot pie. It's so buttery and flaky, and it works so well with the pot pie filling. This feels like a recipe I'd eat if I were living 100 years ago, and I mean that in the absolute best way possible.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1674930290/kv9yeiqjqtdkdvgxg77y.mp4

Top 3 double crust recipes from across the web

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Perfect Pie Crust

Mama’s Chicken Pot Pie

Double Crust Pot Pie Recipe

Top 3 double crust recipes from across the web

The most viewed double crust recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Perfect Pie Crust

Mama&#8217;s Chicken Pot Pie

Double Crust Pot Pie Recipe

The most viewed double crust recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Mama’s Chicken Pot Pie