How to Make a Double-Crust Pie

[bright music]

Hi, today I'm gonna be making a double-crust pie.

Pie is the quintessential dessert.

It's really my favorite thing to make.

And today I'm gonna be showing you a few tips

to really nail it.

I've made this pie crust before,

and it's been chilling for a few hours.

You always wanna work with chilled pie dough

because it's going to make nice, flaky dough.

And then we're gonna lightly flour our surface.

If your dough is a little bit too hard,

you can just pound on the dough with your rolling pin

just a little bit, and then roll it out.

And you wanna roll it to about an 1/8 of an inch thick.

Its good to turn your dough as you're doing this

because you get a nice, even circle.

And you also wanna flip your dough occasionally,

just to make sure that you get it even.

If you need a little bit more flour,

you can add a little bit more, but don't add too much.

You don't wanna add flour into the dough

as you're doing this.

Then once you've got it to about an 1/8 of an inch thick,

you can just add a little bit more flour.

And then use your rolling pin to roll it up,

and put it onto a parchment paper-lined sheet tray.

I'm gonna put this piece into the refrigerator

while I work on the second piece.

[rolling pin banging]

Now I'm gonna make the filling.

This technique will work for any kind of fruit.

You could use it for apples, for berries,

but we're gonna be using peaches.

I like to just rinse my peaches, and then I'm gonna cut them

into 1/8 of an inch thick slices.

And they don't have to be perfect,

but you kind of want them to be pretty even.

So now that I've cut my peaches,

I'm gonna add some sugar.

The sugar pulls out the natural juices of the peaches,

and it's gonna create it's own sort of liquid.

And then we're gonna add flour,

and the flour's gonna thicken that juice

so that we don't have a gloppy pie.

We're also gonna add a little bit of salt,

and some lemon juice.

You definitely wanna add citrus to any dessert.

It just adds some natural brightness.

Some cinnamon, I love adding spices to pie,

or to any baked good, and cardamom.

I think cardamom is this great spice.

It's got this natural, nutty warmth.

If you haven't baked with ground cardamom,

I encourage you to give it a try.

And we're gonna let this sit for about 20 minutes,

and more of those juices are gonna come out.

And that's gonna become the syrup of our pie.

I've got my pie dough all rolled out.

It's been defrosting for about five minutes

so it's still chilled, but it's pliable as you can see.

I'm just gonna remove the parchment.

I'm gonna set it into my pie plate,

and pretty gently I'm gonna push down with my fingers.

Just make sure that it's in all of the corners.

I'm gonna take my kitchen sheers,

and I'm just gonna trim it all along to about one inch.

It doesn't have to be perfect.

You just wanna make sure that the fruit

is nice and even inside the pie.

And I'm just gonna dot the peaches with the butter.

This adds flavor, and it also helps to create some steam

as the pie is baking.

So we're just gonna put the second piece right on top.

And then gently push down all along the sides,

and then trim this to about a 1/2 an inch overhang.

So this top piece is gonna fit inside the bottom piece.

So to create an extra super seal,

we're just gonna use a little bit of egg wash.

This is just one egg with a little bit of water,

about a tablespoon, whisked together.

And then you're gonna fold that bottom overhang

over the top.

So you're just gonna take your thumb and your fingers,

and you're gonna press like this to make an indentation.

And you're just gonna go all the way around.

To finish it off, I'm gonna use some of our egg wash.

The egg wash just gives it a nice, shiny coat.

I'm gonna brush the top and the edges.

I'm gonna sprinkle it with sugar.

I'm just using regular white sugar,

but you can use demerara sugar or brown sugar

to give it a little bit more of a crunch.

So then the last thing that I need to do

is make some splits in the top of the pie.

That's going to allow the steam to release

when the pie is cooking.

You can do these however you want.

It's pretty classic to do three.

The pie's been sitting out for a while.

The dough is pretty soft

so I'm gonna put it into the fridge

and get it chilled for about 15 minutes

because we want our pie dough to be nice and chilled

when it goes into the oven so the dough is super flaky.

My oven is set at 400, and I'm gonna put it

into the oven for 50 minutes.

Okay I've just pulled my pie out of the oven.

它看起来s really delicious and it smells wonderful.

You can see it's got this nice, brown crust.

That's from the egg wash and the sugar that I put on.

You can see it's nice and crispy and crackly.

Unfortunately, we have to wait

until this pie cools completely

until we can cut into it.

可能要两三个小时,

but I can't wait to cut into it

'cause it's gonna be really delicious.

Okay, I have a slice of my pie.

I love whipped cream with my pie,

and I'm ready to dig in.

Mm, it's delicious.

Peach pie is my favorite thing to make in the summer.

And now you know how simple it is to do.

So I really encourage you to try out a double-crust pie.