double crust pie

This classic All Rhubarb Pie is tart, sweet, and a bit old-fashioned in the best possible way. It starts with an easy-to-make flaky, buttery pie crust and then gets filled with a fresh rhubarb filling that is the perfect balance of sweet and tart.

Rhubarb Pie

unbleached all-purpose flour (plus extra for the work surface)

Tablespoons sugar

table salt

butter

vegetable shortening (chilled)

6-8 Tablespoons ice water

rhubarb

sugar

Tablespoons flour

egg (beaten)

Stir together the flour, sugar, and salt in a large bowl. Using a pastry cutter or a food processor, cut the shortening and butter into the flour until the mixture resembles coarse crumbs. It is only about 10 pulses with a food processor but a bit more work by hand.

Sprinkle 2 tablespoons of the ice water over the mixture. Using a fork, gently stir the water in to the flour mixture, then repeat with the remaining water, adding only 2 tablespoons at a time, just until the dough starts to come together.

Divide the dough in two. Turn each piece of dough onto a sheet of plastic wrap and flatten each into a disc, then wrap it tightly and refrigerate for 1 hour until ready to use.

Crust

Preheat the oven to 425 degrees F.

Roll out the bottom crust on a floured surface, using additional flour on top of the crust as needed to keep it from sticking to the rolling pin. It should be slightly larger than a 9-inch pie plate. Start by working from the center of the dough out toward the edges and just press the crust back together if you get tears. Transfer the bottom crust to the pie plate. This is easiest to do by first loosening the crust from the counter by sliding a bench scraper or thin metal spatula under the crust, then rolling the crust onto your rolling pin to lift and move it over to the pie plate. Set aside.

In a large bowl, toss the rhubarb with the sugar and flour, then pour all of it into the bottom pie crust. Cut the butter into small pieces and distribute them around the top of the filling.

Roll out the remaining crust, then transfer it to cover the top of the pie filling. Trim the edges of the crust, if necessary, and tuck them under for a clean finish. Crimp or press the edges of the crust in a decorative manner. Cut slits for vents in the top of the pie.

Beat the egg and brush it over the top of the pie. This will give the crust a nice golden finish. You can even sprinkle the pie with 1-2 tablespoons of granulated sugar or coarse sugar for a sparkly, crunchy finish on top.

Bake for 15 minutes, then reduce the oven temperature to 375 degrees F without opening the oven door. Continue to bake for 30-40 minutes until the crust is golden brown and the filling is bubbling.

Remove the pie from the oven and cool at least 3 hours (or even longer) for the pie to set up. Slice and serve.

Filling

This classic strawberry pie features a sweet summer strawberries in a flaky, all-butter crust.Yield: one 9-inch pie

Strawberry Pie

all-purpose flour ((295 g))

kosher salt* (or fine sea salt)

sugar ((50 g))

unsalted butter

Tablespoons ice cold water

strawberries ((695 g) rinsed, hulled, sliced in half or quartered)

granulated sugar ((100 g),

cornstarch ((24 g))

kosher salt*

milk

turbinado sugar (as needed)

In a food processor, pulse together flour, salt and sugar. Add cold butter one tablespoon at a time while the food processor is running. Stop the machine once mixture is crumbly and like coarse sand in texture.

Add water and yolks. Quickly pulse for a few seconds until dough begins to come together. Remove shaggy dough from machine and finish kneading on a lightly floured surface.*You should be able to see the streaks of butter in the dough. Fold just until dough comes together. It will not be smooth!

Divide dough into two equal parts.  Flatten into disks and tightly cover in plastic wrap. Chill in the refrigerator for 30 minutes.

Two Crust Pie Dough:

Roll out one dough between two sheets of parchment paper.  Lightly flour the bottom of the paper and the top of the dough. Alternatively, you can roll the dough on a lightly floured work surface.  Roll dough to about 10 inches in diameter and about ¼-inch thick  Place the pie plate upside down over the rolled dough to make sure it is the correct size.NOTE:  If the dough is too hard or too cold, let it rest a few minutes until it is pliable.

Move dough into the pie plate and firmly press it into the bottom and sides of pie plate.  Trim the excess dough leaving about a ½-inch overhang all around.  Cover with plastic wrap and let chill in the fridge.

Roll out the other dough until 10 inches in diameter.  Cover with plastic wrap and let chill in the fridge for 5 minutes.

Meanwhile, toss strawberries with sugar, cornstarch, and salt in a large bowl.

Pour strawberries into the chilled pie crust. Cover with the rolled out top crust.  Decorate the edges with a fork, or pinch together with your fingers to form crust.  Chill pie while you preheat the oven to 450℉.

Place chilled pie on a baking sheet. Brush top of the pie lightly with whole milk.  Sprinkle with turbinado sugar. Use a knife to cut four slits/vent holes in the top of the crust.*This is necessary to let the steam escape and prevent the top crust from exploding during baking.

Bake at 450℉ for 10 minutes. Then reduce heat to 350℉ and bake for 15 minutes. Rotate the pie and continue to bake for another 20-30 minutes until the pie is golden brown.  Let pie cool on rack before serving.All images and text ©The Little Epicurean

Pie Filling and Assembly:

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Rhubarb Pie

Strawberry Pie

Top 2 double crust pie recipes from across the web

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

Top Tags

Rhubarb Pie

Strawberry Pie

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