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Classic Double Crust Pie Dough Recipe

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4.3 from 23 reviews

This Classic Double Crust Pie Dough recipe yields a tender, flaky crust perfect for sweet or savory pies. Made with simple pantry staples like all-purpose flour, sugar, salt, cold butter, egg yolks, and ice water, it can be prepared by hand or with a food processor. The dough is easy to handle and chill, ensuring a crisp and delicious double crust every time.

  • Total Time: 35 minutes including chilling
  • Yield: 10 (enough for two 9-inch pie crusts)

Ingredients

Dry Ingredients

  • 2 ¼ cups all-purpose flour (300 g)
  • ¼ cup granulated sugar (50 g)
  • 1 teaspoon kosher salt

Fat and Liquids

  • 1 cup unsalted butter (227 g), cut into tablespoons, very cold
  • 2 large egg yolks, cold
  • 5 tablespoons ice water

Instructions

  1. Whisk Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, and kosher salt until well combined.
  2. Cut in Cold Butter: Add the very cold, cubed unsalted butter to the flour mixture. Using a pastry blender or two forks, cut the butter into the dry ingredients until the mix resembles coarse, pebbled sand, with some pea-sized pieces remaining.
  3. Add Egg Yolks and Ice Water: Incorporate the cold egg yolks and ice water into the mixture. Stir gently with a spatula until the dough looks shaggy, akin to scrambled eggs.
  4. Knead Dough: Turn the dough out onto a clean surface or keep inside the large mixing bowl. Gently and quickly knead just until the dough comes together into a cohesive mass, taking care not to overwork it.
  5. Divide and Chill: Split the dough into two equal portions. Flatten each into a disk shape, wrap tightly with plastic wrap, and refrigerate for at least 30 minutes to firm up. Alternatively, store the wrapped dough in the fridge for up to 2 days.
  6. Food Processor Method – Prepare Dry Mixture: In a food processor, pulse the flour, sugar, and salt together briefly to combine evenly.
  7. Incorporate Butter: While the food processor is running, add the cold butter one tablespoon at a time. Pulse until the mixture resembles coarse sand with crumbly bits.
  8. Add Egg Yolks and Water: Add the egg yolks and ice water to the processor and pulse a few times until the dough just begins to come together.
  9. Finish Kneading by Hand: Remove the slightly shaggy dough onto a lightly floured surface and finish kneading by hand until cohesive, being careful not to overwork.
  10. Divide and Chill Dough: Divide the dough into two equal parts, flatten into disks, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes, or up to 2 days before using.

Notes

  • Use very cold butter and ice water to ensure a flaky crust.
  • Do not overwork the dough to keep it tender and prevent toughness.
  • Chilling the dough helps relax gluten and solidify fats for better texture.
  • The dough can be made ahead and refrigerated for up to 2 days.
  • For best results, roll out the dough while it’s cold.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://ellarecipe.com/classic-double-crust-pie-dough-recipe/