Bread and Pastry

Production 10
Quarter 2
Self-Learning Module 4
PREPARING A SINGLE AND DOUBLE
CRUST PIE

Writer: Mercedes E. Saballegue

Editors/Reviewer: Ma. Gina C. Bunda/ Katherine J. Guevarra
Layout Artist: Gilbert L. Cagatin
 EXPECTATION

Paki check pinag palit ko ang B at C

At the end of this lesson, the students should be able to:
A. identify the two kinds of pie crust;
B. differentiate the single crust pie from double crust pie; and
C. familiarized the procedures in making pie crust.

PRETEST

Multiple Choice

Directions: Identify the word being described. Choose your answer on the word
box below.
• Pie Crust ¼ -inch Pastry Cutter
• Single Crust Pie 1/8- inch Pastry Brush
• Double Crust Pie Rolling Pin

______ 1. It is used in rolling the dough.

______ 2. The approximate thickness of crust.
______ 3. Pie crust with both bottom and top crust.
______ 4. Used in cutting in the butter or fats and flour mixture.
______ 5. It is made from dough that is prepared with flour, shortening, butter, and
water.
 RECAP
Directions: Fill-up the table of the correct basic formulation of pastry crust.

Ingredients For 8-inch For 9-inch For 9-inch

Shell/crust Shell/crust Shell/crust (2pie
crusts)
Flour

Salt

Fats/shortening

Cold water

LESSON

A Pie Crust is made from dough that is prepared with flour, shortening, butter, and
water. The crust may be made from raw ingredients or it can also be purchased in
food stores as a prepared crust made by food manufacturers who provide easy to
use Pie Crusts for ease of preparation.
A Single Crust Pie is a pie that does not have a top crust. It only has the bottom
crust that lines the pie plate and holds the filling. The bottom crust is placed in the
pie plate and the edges are trimmed. The edges are then crimped to provide the
crust with a finished look. A single crust is baked or partially baked before the filling
is added. This prevents the crust from becoming too soggy when certain fillings are
used. Even though a single pie crust does not have a top crust, it will generally have
some type of topping added either as part of the pie or as it is served. Some of the
toppings used are meringue and whipped cream.
A double Crust Pie is a pie with both bottom and top crust. The bottom crust is
prepared first, rolling out the dough or the prepared sheet of crust and forming it to
the shape of the pie pan. The fruit or creamy ingredients that will be used as a filling
are then placed over the bottom crust. The top is prepared by rolling it out or using
a prepared crust and it is placed over the pie filling. After the crusts are placed
together, the edges of both the top and bottom are trimmed so they can be sealed
evenly together as the edges are crimped tightly. Slits the top crust or holes it using
fork to enable the steam to be released as the pie bakes.
HOW TO MAKE A SINGLE PIE CRUST

Ingredients:

1 ¼ cup All-purpose Flour

¼ teaspoon Salt
2 tablespoon shortening (chilled)
4 tablespoon butter or margarine-cut into ¼ inch slice
3-5 tablespoon water

Procedures:

1. In a large bowl, mix the flour and salt together. Using a pastry blender, cut
in the chilled shortening and butter or margarine. You can use two dull
knives in the absence of pastry blender for cutting in the butter or margarine.

2. Work the mixture only until it forms coarse crumbs that resemble tiny split
peas.

3. Sprinkle the flour and fat mixture with 3 tablespoon of ice water and gently
mix together using a fork. If the dough seems dry, add more ice water, one
tablespoon at a time.

4. Add only enough water to make the dough hold together. Mix quickly and
gently.
5. Test the dough by pinching a small piece of dough between your fingers. If it
holds together you have added enough water.
 6. Gather the dough and form a ball but be careful that you do not overwork
the dough.

-ROLLING THE PIE CRUST

1. Instead of picking the roll up after every few rolls, you can rotate your rolling
angle. Always start in the middle and roll out, but rotate about 45° with each roll
until you have moved all around the dough. Continue to roll in the same pattern
until the dough is the desired size and thickness. Be sure to check frequently to
see if the dough is sticking to the surface.

2. Sprinkle the dough lightly with flour when it shows signs of sticking. Only add
flour when necessary.

3. Roll crust to approximately 1/8 inch in thickness and 2 inch in diameter larger
than an inverted 9-inch pie pan.

4. Trim the overhang to about 1 inch. If saving the trimmings for decorating the
pie, wrap them in plastic and refrigerate until ready to use.
5. Fold the overhang under so that it is flush with the rim of the pie pan.
6. Flute the edge to finish it. Place the finished crust in the refrigerator for 30
minutes before baking or filling.

Note:
• If the crust tears or gets a hole in it when you transfer it to the pie pan, the
crust can be repaired. Make a patch with a scrap piece of dough. Shape the
dough to fit the tear and moisten its edges. Also moisten the edges of the
hole.
• Cover the damaged area with the patch and gently press in place.

HOW TO MAKE A DOUBLE PIE CRUST

Ingredients:
2 cups All-purpose flour
1 teaspoon salt
2/3 cup butter or shortening
4-5 tablespoon of cold water

Procedures:
1. Follow the procedures/steps 1-6 in single pie crust.
2. Divide the dough into two, one for the lower crust and the other for the upper
crust and refrigerate it.

3. Roll the dough. Lightly flour the working surface and rolling pin and working
quickly, gently begin to roll the dough from the center outward. The dough round
should be 1/8-inch-thick and 1 inch wider than the pie pan.

4. Brush off any excess flour. Once the dough is the correct size, gently place the
pie pan upside down on top to check then use a pastry brush to remove any
excess flour.
5. Transfer the dough to the pie pan. To transfer the dough into the pie pan,
generously flour the rolling pin to avoid sticking, then carefully roll the dough
around the pin. Starting at the edge of the pie dish, slowly unroll it, centering it in
the pie pan. Use the pads of your fingers to gently press the dough into the pie
pan. Do not stretch the dough, just let it settle into place. If any tears or
holes, patch them with extra scraps of dough.
6. Form the top crust. Roll-out the second disc of dough exactly as you did the
first.

7. Fill the pie. Pour your filling, prepared according to whatever recipe you're
using, into the bottom crust.

8. Seal the pie. Center the top crust over the filled bottom crust and trim, if
needed, till it hangs 1 inch past the rim of the pie pan. Tuck both crusts under to
begin to seal the pie shell. To finish the seal, crimp the edges: Press the index
finger of one hand between the index finger and thumb of another to create a
fluted shape all the way around the crust.
9. Finish it off. Cut a few slits in the top crust to allow steam to escape while the
pie is baking. In a small bowl, make an egg wash by whisking together one large
egg and 1 tablespoon milk. With a pastry brush, brush the egg wash over the top
of the pie.

10. Bake it. When the juices bubbling out of the pie begin to thicken and develop
a glossy sheen, that usually means the pie is done. Another good sign: A richly
golden-brown crust.

ACTIVITIES

Activity #1

Directions: Arrange the steps in making double crust pie chronologically. Put
number 1 for first step, 2 for 2nd step and so on and so forth. Write your answer on
the blank.

______ 1. Seal the pie.

______ 2. Bake it
______ 3. Form the top crust.
______ 4. Follow the procedures of single pie crust in mixing the ingredients.

______ 5. Transfer the dough to the pie pan.

______ 6. Divide the dough into two.
______ 7. Fill the pie.

______ 8. Finish it off.

______ 9. Brush off any excess flour.

______ 10. Roll the dough.

Why following the procedures in order is important?

_________________________________________________________________________________
_________________________________________________________________________________

Activity #2:

Directions: Write the proper procedures in making a single pie crust. The
illustrations below will serve as your guide. Then arrange it chronologically by
writing the number only, 1 for step one and so on and so forth.
 WRAP–UP
Activity: Exit Slip

Directions: Answer the question below. Write your answer on the blank provided.

What were the most important things you learned today?

_________________________________________________________________________________
_________________________________________________________________________________

VALUING

Let’s Reflect! Complete the statement below.

In today’s lesson I feel that _____________________________________________________.

If I have time and money to buy some ingredients I will __________________________.

POSTTEST

Directions: Answer the questions correctly.

1. What are the different ingredients used in making pie crust?

2. What will you do if the crust was tore or got a hole when you transfer it in a pie
pan?
 RECAP
Ingredients For 8-inch For 9-inch For 9-inch
Shell/crust Shell/crust Shell/crust
(2pie
crusts)
Flour 1 cup plus 1 ½ cup 2 ½ cup
2
tablespoon
Salt ¼ teaspoon ½ ½
teaspoon teaspoon
salt
Fats/shortening 1/3 ¾ ¾ cup
cup cup
Cold water 2-3 3-4 6-7
tablespoon tablespoon tablespoon
POST TEST PRETEST Activity #1
1. flour, salt, butter 1. Rolling pin 1. 4
or shortening, colt 2. 6
2. 1/8-inch 3.10
water
4. 9
3. Double crust 5. 5
2. Make a patch with
a scrap piece of pie 6. 3
dough. Shape the 7. 7
4. Pastry cutter
dough to fit the tear 8. 1
and moisten its 5. Pie crust 9. 8
10. 2
edges.
KEY TO CORRECTION
 ACTIVITY 2

4. Gather the dough and form a ball.

1.Using two knives cut in butter or fats with a flour mixture.
5. Roll the dough starting from the center outward.
3. Test the dough if it holds together by pinching a small pie of dough between
your fingers.
2. Sprinkle ice water in flour mixture and gently mix together using a fork.
6. Transfer the dough to the pie pan by slowly unrolling it centering it in the pie
pan.

References
Basbas, Leonora D. Bread and Pastry Production, REX Book Store, Inc Volume I
First Edition, 2016. Sampaloc, Manila.
Department of Education Bread and Pastry Production Manual First Edition,
Sunshine Interlinks Publishing house, Inc, 2016, South Triangle, Quezon
City.
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