Classic Double Pie Crust

Summer Berry Pie with Classic Double Pie Crust

My go-to pie crust recipe for a vegan and perfectly flaky pie requiring two crusts. This was my grandmother's recipe. I've seen and tried many different newer pie crust recipes, but the techniques here are foolproof and ingredients simple. No refrigeration necessary. Don't shortcut the instructions, or you might end up with something other than a perfect pie crust. Classic Double Pie Crust can be used for a two-crust pie, or two individual single-crust pies.

While the majority of my recipes are vegan, gluten-free, and low-FODMAP, this recipe contains gluten and FODMAPs. Sometimes you can't fool with the classics! But, don't test yourself if you're allergic or intollerant of wheat. Move on to another recipe.

Stir flour and salt together

Cut in shortening

Shortening cut to size of peas

Add ice water, 1 tablespoon at a time

Toss water after each addition

Form into ball and cut in half

Roll out between plastic wrap

Invert 1 crust into pie pan

Trim and repair any holes

Fill (or pre-bake) according to pie recipe

Add top crust and flute/seal edges

Vent top crust with sharp knife

If you make this vegan, low-FODMAP recipe please give it 5 stars ⭐️⭐️⭐️⭐️⭐️ below and leave a comment! We'd love to hear your feedback.

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