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Pie Crusts for Double Crust Meat Pies

Recipe by Sheila Kerrian
Print Recipe
Course Main Course
Cuisine American

Ingredients
  

  • 2 1/2 cups unbleached all-purpose flour
  • 2 Tablespoons sugar
  • 1 teaspoon sea salt
  • 1 cup butter (16 Tablespoons) cut into 1/4 inch cubes
  • 6 Tablespoons very cold water
  • Egg yolk wash (one yolk and 2 Tablespoons water lightly whisked together) 

Instructions
 

  • Use food processor to briefly pulse together flour, sugar, and sea salt.
  • Add cubed butter and pulse together until size of small peas.
  • Add water and pulse together until dough forms.
  • Remove dough, (no need to chill) divide in half, flour dust work surface and roll out each half until 1/8 inch thick – makes two 11-12”rounds.
  • Place one in 9” pie pan and set aside the other (on parchment paper for best results).
  • Make chosen filling and spread evenly onto bottom crust.
  • Cover filling with top crust and crimp two crusts together to seal in filling.
  • After the pie has been created and the two crusts have been crimped together, brush the top and edges with the egg yolk wash before baking.
  • Follow pie directions for baking time and temperature, baking until golden brown.
  • Remove from oven and let sit for about 10 minutes for easier slicing.
  • Serve while still warm.