x 9 in pie shell for double crust pie

Pie crust, or pâte brisée in French culinary tradition, is a foundational pastry dough composed of flour, fat (typically butter or lard), salt, and water, mixed and rolled into a thin sheet for lining pie dishes. The term "double crust pie" refers to a pie with both bottom and top crusts, requiring approximately 9 inches (the standard pie dish diameter) of coverage for each layer. Traditional pie doughs employ the technique of cutting cold fat into flour to create a tender crumb structure; the resulting texture depends on the ratio of fat to flour and the degree of gluten development. The dough is typically refrigerated before use to relax the gluten and prevent shrinkage during baking.

The "x 9" notation in recipe shorthand indicates a standard 9-inch round pie dish, the most common household pie pan size in the United States. A double crust pie requires approximately 2 cups of flour, 1/2 pound (2 sticks) of cold butter, salt, and ice water to produce sufficient dough for both bottom and top crusts with adequate coverage and overlap at the edges.

Pie dough serves as the structural and flavor foundation for both sweet and savory pies across numerous cuisines. In American and European traditions, pie crust envelops fruit fillings (apple, cherry, peach), custards (pumpkin, pecan), and savory preparations (meat pies, quiches). The double crust configuration—with both bottom and top coverings—is essential for fruit pies, where the top crust both seals in moisture and provides structural support during baking. Proper technique in handling pie dough includes keeping all ingredients cold, minimizing gluten development through careful mixing, and allowing adequate rest periods before rolling and baking. The crust is often crimped decoratively at the edges and may be brushed with egg wash for browning or pricked to prevent excessive puffing.