Description
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.
Nutrition
- Serving Size: 1/8 of crust
- Calories: 280
- Sugar: 0.5g
- Sodium: 150mg
- Fat: 19g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
