Have you wondered how to make a double pie crust? If so, let me walk you through how to make this buttery and flaky pie crust that will transform your pie recipe to a whole new level of deliciousness. Making pie crust from scratch is so easy to do.
You won’t find a better pie crust recipe than this one here from making a classic apple pie, cherry pie, or even a peach pie with fresh peaches. This recipe for the crust is one I use all year round.
Also, make sure to check out these top 10 recipes for using pie crust if you want something besides a classic pie. Or use the crust to make a peach galette, which is going to taste incredible with homemade pie crust.
Table of Contents
What is a double pie crust?
A double pie crust is essentially enough pie crust dough that you can make two pie crusts. Some pies have a crust that you place on top of the pie and create holes for steam to release or slice and create a lattice look. Either way, this is a great recipe for two pie crusts.
If you want a classic pie crust you can always save the extra pie crust for another recipe in the future if you need half the recipe.
Why You’ll Love This Recipe
- Flaky tender pie crust that tastes incredible.
- Made from scratch, just like your grandma used to make.
- A double pie crust means you have the base pie crust as well as the topping pie crust.
- This recipe can be made ahead of time and stored in the fridge overnight until ready to use. Or make and create right then.
- Simple everyday ingredients are all it takes to make.
Ingredients In A Double Pie Crust
The complete list of ingredients, quantities, and instructions can be found in the printable recipe card below.
How To Make
- Add 1 1/2 cups of flour, sugar, and salt into the food processor. Pulse to combine. (Photo 1)
- Add in the cubed cold butter and turn on and let it clump together. This takes 20-30 seconds. (Photo 2)
- Then with a spatula, scrape down the side and bottom. (Photo 3)
- Add in the other cup of flour and pulse 5-10 times. You want a thick crumble. (Photo 4)
- Add mixture to a bowl and drizzle in the cold water. (Photo 5)
- Use a spatula to mix and create a formed dough. (Photo 6)
- Remove the dough from the bowl, and split it in half. Then wrap in plastic wrap, and refrigerate for at least 1 hour. (Photo 7)
- Then when ready, roll out and form your pie crust as directed in the recipe card. (Photo 8)
How To Blind Bake Pie Crust
If a recipe calls for you to blind bake, here are the directions on how to blind bake. Not all recipes want the crust pre-baked, but this is a walk-through.
- Place pie crust in your pie pan, and decorate the edges as you wish.
- Then cut off a larger circle shape of parchment paper or foil and place it on top of the pie crust to line the pie crust.
- Fill the pie with weights. This can be dried beans or you can buy weights for pie crust baking. Make sure it is full and pressed against the sides of the pie to prevent it from sagging.
- Bake until the edges get barely golden brown. This takes around 12-15 minutes at 350 degrees.
- When done, you will remove the parchment and the pie weights. It will still look wet and not fully baked at this point.
- Place the pie back into the oven and bake until the bottom of the crust is baked. This is around 5 more minutes.
- Remove and then add in the pie filling of choice and bake as directed.
Tips from our Recipe Developer
- You will use your hands to work the pie crust a bit once you are ready to form your pie crust. Then use a rolling pin to roll the dough into a thin, even layer.
- If you do not own a food processor, you can use a pastry blender to mix up the crust ingredients. It will just take a bit longer.
- You can freeze the butter for 5-8 minutes. Then cut them into cubes right after you pull them from the freezer. This will offer the best texture to the pie crust.
- Don’t overwork the pie dough, as it will warm up from the heat of your hands.
- If the dough becomes too soft or sticky, place it back in the fridge for around 20-30 minutes to chill down again.
This dough can be made and stored in plastic wrap in a sealed bag in the fridge for up to 3 days. After that, you will find the dough dries out a bit.
If you want, you can freeze for 2-3 months. Just wrap it in plastic wrap and place it in a freezer-friendly container. Freeze, and when you are ready to use, thaw in the fridge overnight.
Then roll out as you would if you made fresh pie crust. If it is too firm at first, let it sit at room temperature for around 10-15 minutes.
Ways to Use Pie Crust
Whip up your favorite pie recipes (we love cherry), and use this as the base crust. Now this recipe works with a regular pie or double-crust recipe. Or use the pie crust to make hand pies for a bite-size snack. Or, for a savory option, whip up a quiche.
Frequently Asked Questions
Common fats used are either butter or shortening or a blend of the two. This is a butter-based pie crust so it is ultra rich and flavorful.
The key to a flaky pie crust is keeping the butter chilled when working with the dough. As the butter melts as it is baked, it will then melt down and create that light and flaky crust you want.
Reach for a gluten-free flour blend in replace of the all-purpose flour. You will find you might have to adapt the recipe if the texture needs a change. But overall, it should convert pretty well.
Need more dessert recipes? Try these:
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Double Pie Crust
- Reserve 1 cup of flour for later use. Combine the remaining 1 ½ cups of flour, sugar, and salt in a food processor. Mix briefly until combined, then add the cubed butter. Process until the mixture begins to clump and form a dough, approximately 20-30 seconds.2 ½ cups all-purpose flour, 2-3 teaspoons granulated sugar, 1 cup unsalted butter
- Scrape the bottom of the food processor with a rubber spatula to ensure even mixing. Add the reserved 1 cup of flour and pulse the food processor 5-10 times, until the dough resembles thick crumbs.
- Transfer the mixture to a medium bowl and drizzle approximately 4 tablespoons of ice water over it. Using a rubber spatula, gently press the dough together and mix. If the crumbs don’t stick together, add an additional 2 tablespoons of water and try pressing the dough together again. Typically, 6 tablespoons of water is sufficient, but you may need an extra tablespoon if the dough is still too crumbly. The goal is to have a dough that sticks together without being overly wet.6-8 tablespoons ice water
- Remove the dough from the bowl and shape it into a ball using your hands, without kneading it. Slice the ball in half with a knife.
- Take each half and shape them into individual balls, then gently flatten them into thick discs.
- Wrap each dough disc separately with plastic wrap. Place them in the refrigerator to chill for at least 1 hour in advance (or up to 3 days) before rolling them out and preparing for your pie.
- Make by Hand: You can make by hand. Just use two forks or a pastry blender for mixing up the butter into the flour mixture. It will take longer but can be done.
- Freeze the butter for 15 minutes and then slice it into cubes for the recipe.
- Having chilled butter offers a flakier crust at the end of being baked.
- You can make a double crust or use the crusts for two different pies if you don’t want a top crust for the recipe you are using.
- Blind baking instructions are in the post, but only blind bake the crust if the recipe requires that step.
- You can use half shortening and half butter if you want a different texture of the pie crust. It will make it a bit more fluffy and light by doing this. A full butter crust offers a richer flavor.