• How to Make Double Butter Pie Crust Recipe Step by Step
• Add 1 1/2 cups of flour, sugar, and salt into the food processor and pulse to combine.
• Incorporate the cubed cold butter by turning on the food processor until the mixture clumps together, which should take about 20-30 seconds.
• Use a spatula to scrape down the sides and bottom of the food processor bowl.
• Add the remaining cup of flour to the mixture and pulse 5-10 times until you have a thick crumble.
• Transfer the mixture to a medium bowl and evenly drizzle in the cold water.
• Mix with a spatula until the dough starts to form.
• Remove the pie crust dough from the bowl, divide it into two equal parts, wrap each in plastic wrap, and refrigerate for at least 1 hour.
• When ready, roll out and form your pie crust on a lightly floured surface and place in the pie plate as the recipe card directs.

How To Blind Bake Pie Crust

• If a recipe calls for blind baking, here are the directions. Not all recipes want the crust pre-baked, but this is a walk-through.
• Place the bottom crust into your pie dish, arranging and shaping the edges as desired.
• Cut a larger circle out of parchment paper or foil, then lay it over the pie crust to line it.
• Fill the lined pie crust with pie weights (dried beans or commercial pie weights work well), ensuring it's full and pressing against the sides to prevent the crust from sagging.
• Bake in a preheated oven at 350 degrees Fahrenheit until the edges of the crust turn barely golden brown, approximately 12-15 minutes.
• After baking, remove the parchment paper or foil along with the weights. The pie crust will appear wet and not fully baked at this point.
• Return the pie crust to the oven and continue to bake until the bottom of the crust is fully baked, which should take about 5 more minutes.
• Once removed from the oven, your crust is ready to be filled with the pie filling of your choice and baked according to your recipe's instructions.