This easy, reliable pie crust yields tender, flaky mini double-crust pies every time. With a buttery texture and golden finish, it’s perfect for sweet or savory fillings and beginner-friendly baking.
Recipe Information
Yield:
six 4-inch mini double-crust pies
Ingredients
3 cups all-purpose flour
1 tablespoon granulated sugar
1½ teaspoons salt
1⁄8 teaspoon cream of tartar
1 cup cold shortening
1 beaten egg
½ cup ice water
1 teaspoon vinegar
1 tablespoon milk
Coarse raw sugar
Directions
- In a medium bowl, combine flour, sugar, salt and cream of tartar. Cut in shortening until crumbly and pieces are the size of peas. Combine egg, water and vinegar. Add 1 tablespoon of liquid at a time to the flour mixture, blending with a fork just until moistened. (Avoid over-mixing which can cause crust to be tough.)
- Divide dough into 12 equal portions; form each into a 2-inch disk. Stack disks, separating with waxed paper or plastic wrap, and wrap stack in plastic wrap. Chill 30 minutes to make rolling out easier. At this point, dough can be stored in the refrigerator up to 4 days.
- On a lightly floured surface, roll half of the disks from the center outward to form 6-inch circles that are 1⁄8 inch thick. Line six 4-inch pie tins with the circles, gently pressing dough to bottom and sides; remove any dough hanging over the edge.
- Fill each pie shell with 2⁄3 cup filling.
- Roll out remaining disks to 5-inch circles that are 1⁄8 inch thick. Use a fork to make a design in the center to vent the crust. Top each filled pie with a circle of dough, centering design over filling. Remove excess dough from edge, leaving ½ inch overhang. Fold dough under bottom crust; pinch or crimp to seal.
- Brush top crusts with milk. Sprinkle with raw sugar. Tear off twelve 2-inch-wide strips of aluminum foil. Join the ends of two strips by folding over ¼ inch a couple times. Fold foil in half lengthwise; curve around crust to prevent overbrowning. Place tins on a baking sheet. Bake in a preheated oven at 375°F for 30 minutes; remove foil and bake 15 minutes more or until tops are golden. Cool on wire racks.
