Double crust unbaked pie dough

Unbaked double pie crust is a pre-made pastry base consisting of two layers ready to use in the preparation of pies, quiches, or tarts. This dough allows the filling to be placed between both layers, simplifying preparation and ensuring a crispy and uniform texture after baking. It is ideal for both savory and sweet recipes, and its use saves time in the kitchen as it eliminates the need for the manual process of kneading and rolling.

Its origin lies in traditional European cuisine, particularly in French and English cooking, where pies and tarts are common dishes. Today, these pre-made crusts are sold in supermarkets and food stores, being an essential and practical ingredient for those who want to prepare pies without complications.

Regarding its properties, this dough is generally made from wheat flour, fat (such as shortening or butter), water, and salt, which gives it a flaky or crumbly texture. Since it is unbaked, it can be worked directly with the filling and then baked together in the oven, yielding a fresh, homemade result. Additionally, it provides carbohydrates as an energy source and, depending on the recipe, can be adapted to diets with variations in fats or additional ingredients.

In Latin America, this dough may also be known as "pastry with a lid", "double-crust pie dough", or simply "unbaked pie crust". These terms are used in different regions to refer to the pre-made dough in two ready-to-use layers, ideal for completely enclosing the filling and baking everything together.