How to Make the Perfect Double-Crust Pie
Photo by Chelsea Kyle, Food Styling by Katherine Sacks1/16Ingredients on ice
Start with a tried-and-true recipe—we love this one. Freeze small cubes of butter and prepare a little ice water for the tenderest results later. Put the dry ingredients in the bowl of a food processor and pulse briefly to blend, then add the cold butter. Pulse until coarse, pea-sized crumbs appear, about 10 seconds. With the machine running, add vinegar and ice water and process until the dough just holds together, about 30 seconds. Squeeze between your fingers; if it's too crumbly, pulse in 1 tablespoon more ice water.
Photo by Chelsea Kyle, Food Styling by Katherine Sacks2/16Turn out
Turn the dough out onto a lightly floured surface and push together into a rough ball. Knead with one hand a few times just until all the ingredients hang together and there are no dry parts remaining.
Photo by Chelsea Kyle, Food Styling by Katherine Sacks3/16Divide and conquer
Divide the dough into two balls of equal size, flattening each ball into a disc with smooth edges. Wrap with plastic wrap and refrigerate at least one hour (or up to overnight).
Photo by Chelsea Kyle, Food Styling by Katherine Sacks4/16Get rolling
Lightly flour your work surface and rolling pin and, working quickly, gently roll the dough from the center outward. Apply even pressure and rotate the dough a quarter turn after every few passes, flipping the dough over occasionally and adding more flour as necessary.
Photo by Chelsea Kyle, food styling by Katherine Sacks5/16Brush it off
The dough should be 1/8 inch thick and 1 inch wider than the pie plate you're using. Use a pastry brush to remove any excess flour.
Photo by Chelsea Kyle, food styling by Katherine Sacks6/16Make your move
To transfer the dough into the pie dish, generously flour the rolling pin to avoid sticking, then carefully roll the dough around the pin. Starting at one edge of the pie dish, slowly unroll the dough, centering it in the dish.
Photo by Chelsea Kyle, food styling by Katherine Sacks7/16Filling the plate
Use the pads of your fingers to gently press the dough into the pie dish. Don't pull or stretch the dough—just let it settle into place.
Photo by Chelsea Kyle, food styling by Katherine Sacks8/16Trim as needed
Using a pair of kitchen shears or scissors, trim the edge of the pie dough so that it hangs 1 inch beyond the rim of the pie plate.
9/16Patch things up
If the edge of the crust has any tears or holes, patch them with extra scraps of dough.
Photo by Chelsea Kyle, Food Styling by Katherine Sacks10/16Prepare the top crust
Set the dough-lined pan aside—stick it in the refrigerator if your kitchen is particularly warm—and roll out the second disc of dough exactly as you did the first.
Photo by Chelsea Kyle, Food Styling by Katherine Sacks12/16Adjust your crust
Center the top crust over the filled bottom crust and trim, if needed, until it hangs 1 inch past the rim of the pie pan.
Photo by Chelsea Kyle, Food Styling by Katherine Sacks13/16Seal 'er up
Rotating the pan as you go, tuck both layers of crust under to help seal the pie shell.
14/16Get your crimp on
Finish the seal and make your pie pretty by crimping it: Press the index finger of one hand between the index finger and thumb of another to create a fluted shape.
Photo by Chelsea Kyle, Food Styling by Katherine Sacks15/16Vent and wash
With a sharp knife, make a few slits in the top crust so that steam can escape during baking. Brush the crust with an egg wash, which will help give it a classic golden-brown finish.
Photo by Chelsea Kyle, Food Styling by Katherine Sacks16/16All that's left is the baking
Bake the pie on baking sheet set on a rack in the bottom third of the oven—it'll help cook the bottom crust through—until the crust is golden brown and the juices bubbling out of it have started to thicken and taken on a glassy sheen. Now, have patience: Let the pie cool on a wire rack for 3-4 hours before serving so the filling can set up to the perfect texture.
