Double-crust pie dough

Double-crust pie dough is a basic preparation in baking and home cooking, especially used to make pies with both a top and bottom crust. It consists of a mixture of flour, fat (such as shortening or butter), cold water, and in some cases, sugar and salt, which when combined forms a crispy, golden base when baked.

This type of dough originates from traditional European recipes, particularly from English and French cuisine, and has become popular in Latin America for preparing a wide variety of sweet and savory pies, such as apple pie, peach pie, or quiches.

Properties: Double-crust pie dough is notable for its flaky and crunchy texture, which provides structure and flavor to recipes. It is versatile and can be adapted for sweet or savory versions, depending on the additional ingredients used in the filling or in the dough itself.

Synonyms in Latin American Spanish: in different countries, this ingredient may be known simply as masa de tarta, masa para pie, masa quebrada, or masa para empanada (although the latter is usually more specific for filled empanadas). Depending on the region, it may also be called masa brisa or masa de hojaldre simple, although these last two have slightly different preparation techniques.