Baked Good, Pastry Component | Lacto Ovo Vegetarian

Double Crust

Triticum aestivum Allergens: Wheat, Milk
Double Crust

Sourcing & Taxonomy

  • Family Poaceae
  • Primary Cuisine Western, American, European
  • Seasonality Year-Round
  • Source Wheat Flour, Butter/Fat, Water

The Forktionary Angle

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Definition

A pie or pastry crust consisting of two layers, typically one on the bottom and one on top, enclosing a filling.

Sensory Profile

TasteButtery, Mildly Salty, Neutral
TextureFlaky, Tender, Crisp (when baked)
AromaToasted flour, Buttery
AcidityLow

Technical Metrics

Nutrition Facts

Per 50g
Calories400 kcal
Total Fat25 g
Saturated Fat15 g
Trans Fat0.5 g
Cholesterol40 mg
Protein6 g
Total Carbohydrate40 g
Dietary Fiber1.5 g
Total Sugars1 g
Calcium15 mg
Iron1 mg
Potassium80 mg

Chef’s Secret

Use very cold butter or shortening and minimal handling to prevent gluten development and ensure a flaky crust. A splash of vinegar or vodka can tenderize.

Substitutions

Best Match

Single Pie Crust

1:1 (top layer missing)

For open-face pies or tarts where a top crust isn't needed or desired.

Puff Pastry

1:1

Provides extreme flakiness, but less sturdy; good for savory or sweet.

Phyllo Dough

1:1 (multiple layers)

Very thin and crisp, requires layering with butter; suitable for savory or sweet.

Graham Cracker Crust

1:1 (pre-baked)

No-bake option for sweet pies, completely different texture and flavor profile.

Buying Guide

Look for pre-made dough in the refrigerated section or frozen pre-formed shells. Check for hydrogenated oils.

Flavor Pairings

Fruit fillings (apple cherry) savory fillings (chicken pot pie) custard fillings.