Pie Recipe

Double Pie Crust

 Remember:
Part of the secret of a
success in life is to eat
what you like and let What is Double Pie Crust?
the food fight it out A pie made with both a bottom and a
top crust. The first crust used for the
inside.
Double Crust Pie is the bottom crust
which is rolled out and placed in the
-Mark Thain pie plate. A filling is prepared and
placed in the pie plate over the surface
of the bottom crust. The top crust is
then rolled out and placed over the top
of the filling. The edges of the top and
bottom pie crusts are trimmed and
crimped to seal the crusts together. The
top crust has several slits made into the
crust or a few small holes punctured
into the crust with a fork to allow
steam to escape as the pie is baked.
What is the benefit of Pie?
• Pie is seasonal bliss for the best kind
of celebrations. Strawberry rhubarb
and peach berry for your Fourth of
July picnic.
• Pie gets you to eat fruit even when
you don't like fruit.
• Pie is also the best breakfast food.
• Pie encourages creativity.
• Because pie followed by pie is a great
meal.
Even though pies are calorie dense, the
fruit filling provides nutrients, fiber and
antioxidants. For instance, blueberries
are antioxidant superstars. They are rich
in vitamin C and manganese, are a great
source of fiber and provide a fair amount
of vitamin E.
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 Hello!

I am Nicolai Fuentes
I am here because I love to share my knowledge in cooking pies.
You can message me at Nics Fuentes in Facebook!

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 DOUBLE CRUST
PIE
Submitted By: Nicolai Fuentes
Submitted to: Ms. Leahang Quiocho Sarin

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 “
A recipe has no soul. You as the cook must
bring soul to the recipe.
-Thomas Keller

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 Ingredients
used in Double
Pie Crust: ▹ 1 ½ c all-purpose flour

▹ ⅓ tsp salt

▹ ½ c butter, chunks

▹ 6 tbsp iced or cold water

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Procedure of making
Double Crust Pie

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Procedure 1, 1. In a mixing bowl, sift the flour and salt. Whisk to
2, 3, 4 and 5 combine.
2. Cut in in butter to the flour mixture using a pastry
blender until it resembles to coarse crumbs.
3. Add cold water gradually using fork. Toss until water is
absorbed.
4. Form and shape the dough into a ball. Divide into two
equal parts.
5. Wrap the dough in a plastic wrap and refrigerate for
atleast 30 to 45 minutes.

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Procedure 6, 7, 6. Bring out one chilled dough from the refrigerator.
8, 9 and 10 7. Put the dough on a floured surface and roll in with
floured rolling pin.
8. Roll in from the center going to the sides to form flat
round shape. Continue rolling until the size of the
dough is more than the size of the pie pan.
9. Transfer one flattened dough into the grease pie pan
carefully.
10. Cut the edges, and then refrigerate for 30 minutes.

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Procedure 11, 11. Bring out thr other chilled dough and do the same procedure.
Afterward, bring it back inside the refrigerator while bring out the
12, 13, 14, 15
other one.
and 16
12. Preheat the oven to 350 °F.
13. Pour the filling into the dough. The other will be put above the
filling. Cut ½ from the sides more than the sides of the bottom
dough. Tuck the edges of the top crust and flute.
14. Prick the crust using a fork
15. Bake at a temperature of 400° F for 40 to 50 minutes.
16. Bring out from the oven and place in a cooling rack.

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 Thank You!

Any questions?
You can find me at
Nics Fuentes

fuentes_nics
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