There’s something incredibly satisfying about making a homemade pie crust from scratch. This double crust recipe creates a flaky, buttery, and tender shell that elevates any filling I decide to use—sweet or savory. Whether I’m baking a classic apple pie or a hearty chicken pot pie, this crust wraps everything in golden perfection.
Why You’ll Love This Recipe
I love this pie crust because it’s dependable and simple to make with ingredients I always have on hand. The dough comes together quickly, and after a brief chill, it rolls out like a dream. The texture is perfectly flaky, and the flavor is rich thanks to cold butter. This recipe gives me a professional-quality crust every time without complicated techniques.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
All-purpose flour
Unsalted butter (cold and cut into cubes)
Salt
Granulated sugar (optional, for sweet pies)
Ice water
Directions
I start by combining the flour, salt, and sugar (if using) in a large mixing bowl.
Then I cut in the cold butter using a pastry cutter or my fingertips until the mixture resembles coarse crumbs with some pea-sized butter pieces.
I drizzle in the ice water, one tablespoon at a time, mixing gently with a fork until the dough just comes together.
I divide the dough into two equal portions, shape them into discs, wrap them in plastic wrap, and chill them in the refrigerator for at least 1 hour.
When ready to use, I roll out one disc on a floured surface to fit the bottom of my pie dish.
I add the filling, then roll out the second disc to cover the pie, trimming and crimping the edges.
I cut a few slits in the top crust to allow steam to escape, then bake according to my pie recipe’s instructions.
Servings and timing
This recipe makes enough for one 9-inch double-crust pie (top and bottom). It serves 8 slices. The prep time is about 15 minutes, plus 1 hour for chilling. Baking time depends on the filling but generally ranges from 45 to 60 minutes.
Variations
I sometimes substitute half of the butter with shortening for an extra tender crust.
For a more savory crust, I leave out the sugar and add a pinch of black pepper or herbs.
If I’m going for a whole-wheat version, I replace up to half the all-purpose flour with whole wheat flour.
I like brushing the top crust with an egg wash or milk before baking for a golden, glossy finish.
Storage/Reheating
I store unbaked dough discs in the refrigerator for up to 3 days or freeze them for up to 3 months. When freezing, I wrap each disc tightly in plastic wrap and place them in a freezer bag. To use, I thaw overnight in the refrigerator. For baked pie, I keep it covered at room temperature for up to 2 days or refrigerate it for up to 5 days. Reheating slices in the oven at 350°F for about 10 minutes helps revive the crispness.
FAQs
How do I keep my pie crust from shrinking?
I make sure not to stretch the dough when fitting it into the pie dish. Also, chilling the crust before baking helps it hold its shape.
Can I make the dough ahead of time?
Yes, I often make the dough a day or two in advance and keep it chilled until I’m ready to use it. It also freezes beautifully for longer storage.
Why is my crust tough instead of flaky?
Overworking the dough can develop too much gluten. I mix just until everything comes together and handle it as little as possible.
Do I need to blind-bake this crust?
Only if the recipe calls for it, like with custard or cream pies. I follow specific instructions depending on the type of filling I’m using.
Can I use a food processor instead of mixing by hand?
Absolutely. I pulse the dry ingredients and butter until crumbly, then add ice water gradually until the dough forms.
Conclusion
This homemade double crust pie dough is a staple in my kitchen. It’s versatile, easy to master, and delivers consistently delicious results. Whether I’m baking a fruit pie or something savory, this crust wraps it all in buttery, flaky goodness that turns any filling into a comforting treat.
This homemade double crust pie dough is buttery, flaky, and versatile—perfect for both sweet and savory pies. It’s simple to prepare with pantry staples and delivers consistently tender results.
Ingredients
2 1/2 cups all-purpose flour
1 cup (2 sticks) unsalted butter, cold and cut into cubes
1/2 tsp salt
1 tbsp granulated sugar (optional, for sweet pies)
6–8 tbsp ice water
Instructions
In a large mixing bowl, combine the flour, salt, and sugar (if using).
Cut in the cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter.
Drizzle in the ice water, 1 tablespoon at a time, mixing gently with a fork until the dough comes together.
Divide the dough into two equal portions, shape into discs, wrap in plastic wrap, and chill for at least 1 hour.
Roll out one disc on a floured surface to fit the bottom of a 9-inch pie dish.
Add your desired filling, then roll out the second disc and place it on top. Trim and crimp the edges.
Cut a few slits in the top crust to allow steam to escape and bake according to your pie recipe’s instructions.
Notes
Substitute half the butter with shortening for a more tender crust.
Leave out sugar and add herbs or pepper for a savory version.
Replace up to half the flour with whole wheat flour for a heartier crust.
Brush the top crust with egg wash or milk before baking for a golden finish.
