double crust pastry
High in refined carbohydrates and fat, primarily from butter or shortening; provides minimal vitamins or minerals per serving unless enriched with whole grains or seeds.
About
Double crust pastry is a baked pie shell composed of two layers of short crust dough—one for the bottom and one for the top—used to fully enclose savory or sweet pie fillings. This pastry is made from a basic dough of flour, fat (typically butter or shortening), salt, and water, mixed to create a tender, flaky texture through the incorporation of small fat particles that create steam pockets during baking. The two crusts work together to contain fillings while developing a golden, crisp exterior; the bottom crust provides structure and prevents leakage when properly sealed to the dish edges, while the top crust browns and provides a protective seal.
Culinary Uses
Double crust pastry is essential in preparing traditional fruit pies (apple, cherry, peach), meat pies (pot pies, steak and kidney), and hand pies across numerous culinary traditions. The ingredient allows for fully enclosed fillings, creating a complete eating experience where the pastry contains juices and heat concentrates flavors. Preparation involves rolling out dough to fit the pie dish, adding filling, covering with a second crust, sealing edges (typically with a fork or crimping), and venting the top crust with small slits to allow steam escape. This pastry is fundamental to Western baking, appearing in both professional and home kitchens for casual family dinners and formal desserts.