Quick Answer: How Long To Cook A 2 Crust Pie?

How can you tell when a two crust pie is done baking?

The pie is done when the filling is heated through and the top crust is golden brown. When you go to slice it, be prepared. That bottom crust is going to be oh-so-crispy.

What are the steps in making a two crust pie?

How to Make a Double-Crust Piecrust

  1. Step 2: Moisten the flour mixture. Moistening flour mixture.
  2. Step 3: Form dough into a ball.
  3. Step 4: Roll out the dough.
  4. Step 5: Prepare to transfer dough.
  5. Step 6: Transfer dough to pie plate.
  6. Step 7: Fit the pastry into the pie plate.
  7. Step 8: Transfer the pie filling.
  8. Trim the pastry.
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What temperature is best for making pie crust?

The ideal temperature is usually “room temperature”—generally considered to be 68-72°F. Before you roll out the dough, you want the dough disc to feel like a cold stick of butter.

How do you keep the bottom crust of apple pie from getting soggy?

The best way to prevent soggy crust is by blind baking the crust before baking it with the fruit filling. To blind bake, line the pie plate with the pie dough and then place pie weights on top to stop the crust from rising up and bubbling or shrinking.

How do I make my pie crust not soggy?

7 Tips to Help You Avoid a Soggy Pie Crust

  1. Use less water. Use the liquid amount as a guideline and sprinkle it on a tablespoon at a time just until your dough comes together.
  2. Blind-bake your crust.
  3. Fight the puff a better way.
  4. Egg wash.
  5. Seal your crust with chocolate.
  6. Drain the fruit.
  7. Use thickeners.

What would you do with your pie in order to retain its juiciness?

You can simply do it in a large bowl or put the fruit in a strainer over a bowl to catch the liquid as it thaws. If you don’t have overnight, you can always thaw it at room temperature in a single layer on a baking sheet instead.

Do you blind bake double crust pies?

Whenever I make a double crust pie I start out using all of the same techniques I used for a single crust pie. I even partially bake (blind bake) the bottom crust until it is almost done, but not completely. Once the bottom crust comes out of the oven you want to let it cool completely while making the pie filling.

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How do you cook a top and bottom pie crust?

To create a good seal between the top and bottom crust of a double crust pie, moisten the edge of the bottom crust with water before placing the top crust on the pie. This will help create a good seal when the two crusts are crimped together.

What is the easiest and safest way to move pie crust?

You gently fold the dough in half, then in half again, making a triangle. It’s less likely to tear as you pick it up, and the beauty is that the point of the triangle goes right in the middle of the pie plate. So, if you’ve rolled out a decently uniform circle, the dough will unfold perfectly centered.

Which is better shortening or butter for pie crust?

The pros: Shortening has a higher melting point than lard or butter, so it’s easy to incorporate into pie dough and roll out. It’s also helpful when making any kind of decorative pie crust, because doughs made with shortening hold their shape the best during baking.

How long does it take for a pie crust to reach room temperature?

Pie Crust. Let refrigerated crusts stand at room temperature for about 15 minutes, or microwave one pouch on DEFROST (30% power) for 10 to 20 seconds before unrolling. Remove frozen crusts from box and let stand at room temperature for 60 to 90 minutes before unrolling.

Should you poke holes in bottom of pie crust?

Pricking holes in the rolled-out pie dough allows the steam to escape while it’s baking. Do this whenever you need to fully or partially bake the crust before adding the filling.

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How do I stop my pastry from going soggy on the bottom?

Prevent a Soggy Bottom Pie Crust

  1. Bake it Blind.
  2. Choose a Rack.
  3. Brush the Bottom.
  4. Use a Cookie Sheet.
  5. Make a Thicker Crust.
  6. Add a Layer.
  7. Fill It While It’s Hot.

Is it better to cook apple pie filling first?

Pre-cooking the apple pie filling before baking ensures that the filling is never undercooked or watery. It’s also a great way to avoid that dreaded gap between the baked top crust and the filling.

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