A pie made with both a bottom and a top crust. The first crust used for the Double Crust Pie is the bottom crust which is rolled out and placed in the pie plate. A filling is prepared and placed in the pie plate over the surface of the bottom crust. The top crust is then rolled out and placed over the top of the filling. The edges of the top and bottom pie crusts are trimmed and crimped to seal the crusts together. The top crust has several slits made into the crust or a few small holes punctured into the crust with a fork to allow steam to escape as the pie is baked.
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