Double-crust pie dough for a 23-centimeter pie

Double-crust pie dough for 23 centimeters is a basic and versatile preparation mainly used in making sweet and savory pies. It consists of two layers of dough, a base and a top crust, which enclose the filling, allowing the pie to maintain its shape and texture during baking. This dough is usually made with simple ingredients such as flour, butter or shortening, cold water, and salt, achieving a crispy and flaky texture when cooked.

Origin: Double-crust pie dough has roots in European cuisine, especially in French and English gastronomy, where pies with a top crust are traditional. This type of dough has become popular worldwide and has been adapted in various Hispanic culinary cultures to prepare both classic and innovative recipes.

Properties: Thanks to its composition with fats and flour, this dough offers a delicately crunchy texture and a sturdy base for moist fillings, preventing the pie from becoming too soggy. Additionally, its standard size of 23 centimeters is ideal for individual or family portions, facilitating even baking and an attractive presentation.

Synonyms in the Hispanic world: In different Spanish-speaking countries, this dough may be referred to as masa para tarta con doble costra, masa para pay de doble costra, masa para empanada cerrada, or simply masa para tarta or masa para pay, depending on the region and the type of recipe.