Summer has officially started! And nothing says summer like pie. For the next four weeks we are celebrating summer with Pie Day Friday, featuring pie tips and tricks every week. First up: the double crust.
So what is the secret to the perfect double crust? Here are a few guidelines to get you started.
1. Keep your cool. Make sure your equipment and ingredients are in a cool place. Cut your butter into small pieces and freeze for at least 15 minutes before you begin. Place water in a small bowl with ice so it is super cold and ready to go. Chill your dough before and after rolling it out, and chill your pie after filling and decorating before you bake it.
2. Try a secret ingredient. Some bakers replace a teaspoon of water with apple cider vinegar for a crust that’s extra tender.
3. Using a food processor is fine. Process the dry ingredients, then add the butter or shortening and process until the mixture is coarse, leaving some pea-sized clumps.
4. Knead the dough. After incorporating the ice cold water (and vinegar if using) in the food processor, gather the dough and knead it a few times on your countertop to ensure all ingredients are well combined. Then wrap in plastic. You can freeze here if desired.
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5. Give it a rest. Rest your dough for at least 1 hour in the fridge before rolling it out.
6. Sweet success! If making a double crust pie, don’t forget to cut a few slits to let steam escape. For a pretty brown crust, brush with 1 beaten egg and a little water before baking. Make sure you cook your fruit pies until the mixture is bubbling and oozes slightly. And if the crust begins to over-brown before the pie is completely baked, crimp foil around the edges.
APRICOT RASPBERRY PIE
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 1/4 cups sugar
- Pastry dough
- 1 1/2 lb firm-ripe apricots (8 large), cut into 1/2-inch-thick wedges
- 1 1/2 cups raspberries (7 ounces)
- 1 large egg, lightly beaten
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Place a baking sheet in middle of oven and preheat oven to 450°F.
Whisk together cornstarch, salt, and 1 cup plus 2 tablespoons sugar in a large bowl.
Roll out 1 piece of dough (keep remaining piece chilled) on a lightly floured surface with a lightly floured rolling pin into a 13-inch round and fit into a 9-inch glass pie plate (4-cup capacity). Trim edge, leaving a 1/2-inch overhang. Chill shell while rolling out dough for top crust.
Roll out remaining piece of dough into an 11-inch round.
Stir apricots into sugar mixture until combined, then gently stir in raspberries and spoon filling into shell.
Cover pie with pastry round and trim with kitchen shears, leaving a 1/2-inch overhang. Crimp edge decoratively. Brush top of pie with egg and sprinkle all over with remaining 2 tablespoons sugar. Cut 3 steam vents in top crust with a sharp small knife.
Bake pie on hot baking sheet 15 minutes. Reduce oven temperature to 375°F and continue to bake until crust is golden brown and filling is bubbling, about 45 minutes more. Cool pie on a rack at least 2 hours before serving.