Pastry for double-crust (savory) pie. Trim pastry with even with edge of plate. Roll out second ball; cut slits in pastry. Fold top crust over bottom crust.

Ingredients of Pastry for double-crust (savory) pie

1. Prepare 3 cups of all-purpose flour.
2. Prepare 1.5 tsp. of salt.
3. You need 225 grams of butter.
4. Prepare 8-10 tbsp. of water.

Adjust for extra flour or water. Fill pastry-lined pie plate with desired filling. Weave strips over filling for lattice crust. Press ends of strips into crust rim.

Pastry for double-crust (savory) pie step by step

1. In a mixing bowl, mix flour and salt. Cut butter into small cubes and stir into the mix using a fork. Add water 1 tbsp. at a time to help bringing ingredients together. At the last minute bring everything together with your hands. Adjust for extra flour or water. Divide mix into 2 balls, wrap in plastic film. The wrapped dough can be refrigerated for next-day used or reserve at room temp if it’s going to be used soon..

Unroll the pastry right on top of the pie dish, then carefully fit the bottom edges into the pie dish – make sure the pastry fits in properly at this point, it won't be easy to adjust it once it is chilled. It overflowed and the cheesy, cream, and egg liquid poured over the edges of the crust. A double crust pie is simply a pie with two crusts. You'll find many single crust pies, like pecan and pumpkin, as well as many savory pies like quiches made with a bottom crust. Occasionally, a deep-dish pie features a top crust, and not a bottom one.