Fool Proof Pie Crust
The recipe for Fool Proof Pie Crust is for a pre-baked crust and looks interesting. My question: can this recipe be doubled for a two-crust pie, and if so, would it bake the same as other two-crust, fill-first pies? Thanks!
The recipe for Fool Proof Pie Crust is for a pre-baked crust and looks interesting. My question: can this recipe be doubled for a two-crust pie, and if so, would it bake the same as other two-crust, fill-first pies? Thanks!
Comments
Hi Donna - We asked Christopher Kimball this question and you can find his answer here. Good luck! Best, Lynn C.
I have the same question: doubling this recipe for a two crust pie. I went where you recommended and found no answer.
Can I double this recipe if I increase the flour to 2 1/2 cups of flour?
Jim
Hi Edward James - If you follow the link, the instructions are in the answer I gave to Mildred. Here you go:
Chris Kimball is my go-to when it comes to pie dough and pie baking (among many other things!) and he recommends that when doubling the recipe for a double-crust pie to increase the flour to 2 1/2 cups (slightly more than doubled) and then double the remaining the ingredients.
Good luck! Best, Lynn C.