A double crust pie has two crusts, one top and one bottom, that seal around the ingredients to prevent juices from escaping. Lattice crusts are attractive but may not work with fruit that hardens when exposed to oven heat. Recipes vary in measurements, so check to make enough crust for your pie.
A double crust pie is simply a pie with two crusts. You’ll find lots of single tarts, like pecan and pumpkin, as well as lots of quiches like quiches made with a crusty crust. Occasionally, a deep dish pie features a top crust and not a bottom. This is also the case with some meat pies.
In contrast, the double crust pie has two crusts, one top and one bottom, which together form a seal around the ingredients. This can help keep the juices from flowing out of the pie, although some may escape the vent in the top crust. Again, you’ll find both sweet and savory versions of this pie. Some pizza restaurants also specialize in top and bottom crust pizzas, as a variation of deep dish pizza.
If you’re making a double crust, an important step is to make sure the top and bottom crust are sealed together. By pressing the bottom and top crusts together with your fingers, a fork, or other tools that create a decorative crust, you can achieve this. Sealing the two crusts together is important since otherwise, any liquid in the pie ingredients can leak under the bottom crust or just onto a pan the pie is sitting on. If you overfill or use particularly juicy ingredients, you are more likely to experience leaks.
In many cases, the pie uses the same type of pastry for both the top and bottom layers. There are some exceptions. For example an apple pie topped with melted brown sugar, flour topping and butter, it’s still a double crust pie. Unlike the standard double crust, the two crusts are made with different ingredients.
Another form of double crust pie that is quite attractive is a lattice crust. Instead of rolling out a round circle of dough to cover the pie, the dough is rolled out and cut into strips. These are then layered, usually in a criss-cross pattern, across the cake. Lattice crusts can be especially adorable when the pie ingredients are attractive. For example, most berry pies are great for lattice crusts.
This type of crust tends not to work with fruit that will harden if directly exposed to oven heat. An apple pie with a lattice crust may not be a good idea, as the exposed apples on top will become hard and crunchy, instead of baking to soft. This also depends on the amount of separation in the gratings.
When you’re using a recipe for your piecrust, be sure to check it to see exactly how much piecrust you’ll be making. Generally, a single crust for an 8-inch (20.32 cm) dish consists of one-third a cup of shortening and a cup of flour. A single crust for a 9- to 10-inch (22.86-25.4 cm) cake pan, especially a deeper one, usually requires one-half cup shortening to one-and-a-half cups flour. Both usually add a little cold water. Gauge measurements and ingredient quantities appropriate to these standards so you produce enough, but not too much crust for your pie.
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