unbaked double pie crust
Rich in refined carbohydrates and fat; provides calories primarily from wheat flour and butter or shortening. Contains minimal fiber, protein, or micronutrients in significant quantities.
About
An unbaked double pie crust is a prepared pastry product consisting of two pre-formed pie shells, typically made from a standardized dough of wheat flour, fat (butter, shortening, or lard), salt, and water. Double pie crusts are specifically designed for enclosed or two-crusted pies—those with both a bottom and top crust—as opposed to single-crust varieties for open-faced tarts or cream pies. The dough is mixed, rolled, and shaped into aluminum or disposable pie tins, then left unbaked to preserve the raw texture and allow for final assembly and baking by the consumer. Most commercial versions are flash-frozen to maintain freshness and pastry texture until use.
Culinary Uses
Unbaked double pie crusts serve as the foundation for enclosed pies, most commonly fruit pies such as apple, cherry, peach, and berry varieties. They are used in savory applications as well, including meat pies, chicken pot pies, and hand pies. The bottom crust forms the base while the top crust seals the filling inside, creating a complete pastry enclosure. Bakers use these pre-made crusts to streamline production and reduce preparation time, allowing focus on filling preparation and finishing details such as egg wash, venting, and crust browning. The unbaked state permits customization—decorative crimping, egg wash application, or scoring before baking.