Every great pie begins with a perfect crust, and this Double Pie Crust recipe is one you’ll turn to again and again. Flaky, buttery, and versatile, it’s the ideal base for both sweet and savory pies. Whether you’re planning a comforting apple pie or a savory pot pie, this easy recipe ensures success every time.
What I love most is how simple it is—just a few pantry staples and a little technique stand between you and pie crust perfection. If you’re craving inspiration for what to bake first, try it with our Easy Dutch Apple Pie—a cozy classic that’s always a hit.
Why You’ll Love This Double Pie Crust
- Quick and easy to make, perfect for busy schedules.
- Flaky and buttery texture that elevates any pie.
- Versatile enough for sweet or savory fillings.
- Uses simple ingredients you likely already have at home.
- Impresses family and friends with homemade goodness.
Double Pie Crust Recipe for Perfect Pies
- Total Time: 1 hour 15 minutes
- Yield: 2 pie crusts 1x
- Diet: Vegetarian
Description
A simple and easy recipe for making a double pie crust that is perfect for any pie.
Ingredients
- 2–1/2 cups flour
- 2–1/2 tablespoons sugar
- 1 teaspoon fine sea salt
- 8 tablespoons vegetable shortening, well chilled
- 12 tablespoons unsalted butter, well chilled and cut into 1-inch pieces
- 5 to 6 tablespoons ice water
Instructions
- In a large bowl, whisk together the flour, sugar, and sea salt.
- Scatter the vegetable shortening over the flour mixture and using either two butter knives or your hands, incorporate the shortening until the mixture resembles coarse sand.
- Scatter the butter over the coarse flour mixture and incorporate it using the same method as the shortening.
- Sprinkle ice water over the dough one tablespoon at a time, pressing the dough together with a spatula after each addition until it comes together.
- Divide the dough evenly into two pieces, flatten them into disks, wrap tightly with plastic wrap, and refrigerate for 1 hour.
- When ready to use, remove the dough from the refrigerator and let it sit for approximately 10 minutes to soften before rolling out.
Notes
- Chill the shortening and butter for at least 15 to 20 minutes before using.
- Use a combination of methods for incorporating the butter for best results.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 crust
- Calories: 250
- Sugar: 1g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
Keywords: Double Pie Crust, Pie Crust Recipe, Easy Pie Crust
Ingredients for Double Pie Crust
Gathering the right ingredients is the first step to creating a perfect double pie crust. Here’s what you’ll need:
- Flour: All-purpose flour is your best bet for a sturdy yet tender crust. It provides the structure needed to hold your delicious filling.
- Sugar: A touch of sugar adds a hint of sweetness, balancing the flavors in your pie. You can adjust this based on your filling.
- Fine Sea Salt: This enhances the overall flavor of the crust. Don’t skip it; a little salt goes a long way!
- Vegetable Shortening: Chilled shortening helps create a flaky texture. It’s a great alternative to butter if you want a lighter crust.
- Unsalted Butter: Using cold, unsalted butter adds richness and flavor. The combination of butter and shortening gives the best of both worlds.
- Ice Water: This is crucial for bringing the dough together. The cold water helps keep the fats solid, ensuring a flaky crust.
For those looking to experiment, you can substitute half of the all-purpose flour with whole wheat flour for a nuttier flavor. If you’re dairy-free, try using all shortening or a plant-based butter alternative. Remember, the exact measurements for these ingredients are at the bottom of the article and available for printing!
How to Make Double Pie Crust
Now that we have our ingredients ready, let’s get to the fun part—making the double pie crust! Follow these simple steps, and you’ll be on your way to creating a flaky masterpiece.
Step 1: Prepare the Dry Ingredients
Start by grabbing a large bowl. In it, whisk together the flour, sugar, and fine sea salt. This step is crucial as it ensures that the sugar and salt are evenly distributed throughout the flour. A well-mixed dry base sets the stage for a delicious crust!
Step 2: Incorporate the Shortening
Next, scatter the chilled vegetable shortening over your flour mixture. Using two butter knives or your fingers, work the shortening into the flour until it resembles coarse sand. This process is key to achieving that flaky texture we all love. Don’t rush it; take your time to ensure it’s well incorporated!
Step 3: Add the Butter
Now it’s time to add the unsalted butter. Scatter the cold butter pieces over the coarse flour mixture. Again, use the same method as before to incorporate it. You want to see small pea-sized pieces of butter throughout the mixture. This will create those delightful flaky layers in your crust!
Step 4: Add Ice Water
Sprinkle ice water over the dough, one tablespoon at a time. After each addition, gently press the dough together with a spatula. You’re looking for a cohesive mixture that holds together without being sticky. If it feels too dry, add a bit more water. Remember, the goal is to keep the fats cold for that perfect flaky crust!
Step 5: Chill the Dough
Once your dough is ready, divide it evenly into two pieces. Shape each piece into a disk and wrap them tightly in plastic wrap. Refrigerate for at least one hour. Chilling the dough allows the gluten to relax, making it easier to roll out later. Plus, it helps maintain that flaky texture!
Step 6: Roll Out the Dough
When you’re ready to use the dough, take it out of the fridge and let it sit for about 10 minutes. This softening step is important; it makes rolling out the dough much easier. Dust your work surface with a little flour, and roll it out to your desired thickness. Now you’re ready to fill it with your favorite pie filling!
Tips for Success
- Always chill your fats before using them for a flakier crust.
- Don’t overwork the dough; mix just until combined to keep it tender.
- Use a light touch when rolling out the dough to avoid toughening it.
- Keep your work surface and rolling pin lightly floured to prevent sticking.
- For a golden finish, brush the crust with an egg wash before baking.
Equipment Needed
- Large Mixing Bowl: A sturdy bowl for mixing your ingredients. A glass or stainless steel bowl works great.
- Whisk: Essential for combining dry ingredients. A fork can also do the trick!
- Butter Knives or Your Hands: For incorporating the fats into the flour. Your hands are often the best tools!
- Plastic Wrap: To wrap the dough for chilling. A reusable silicone bag is a great eco-friendly alternative.
- Rolling Pin: For rolling out the dough. A wine bottle can work in a pinch!
Variations To Try
- Herb-Infused Crust: Add dried herbs like rosemary or thyme to the flour for a savory twist, perfect for quiches or pot pies.
- Whole Wheat Crust: Substitute half of the all-purpose flour with whole wheat flour for a nuttier flavor and added nutrition.
- Gluten-Free Option: Use a gluten-free all-purpose flour blend to make this crust suitable for those with gluten sensitivities.
- Chocolate Crust: Mix in cocoa powder with the flour for a rich chocolate crust, ideal for dessert pies like chocolate cream.
- Sweet Spice Crust: Incorporate a teaspoon of cinnamon or nutmeg into the flour for a warm, spiced flavor that pairs beautifully with fruit fillings.
Serving Suggestions
- Pair your pie with a scoop of vanilla ice cream for a classic dessert experience.
- Serve with freshly whipped cream for a light and airy touch.
- Complement fruit pies with a drizzle of caramel sauce for added sweetness.
- For a festive touch, garnish with mint leaves or edible flowers.
- Enjoy with a cup of coffee or tea for a cozy afternoon treat.
FAQs about Double Pie Crust
Can I make the double pie crust ahead of time?
Absolutely! You can prepare the dough in advance and store it in the refrigerator for up to 3 days. Just remember to wrap it tightly in plastic wrap to keep it fresh. You can also freeze the dough for up to 3 months. Just thaw it in the fridge before rolling it out.
What’s the best way to prevent a soggy bottom crust?
To avoid a soggy bottom, try pre-baking the crust for about 10 minutes before adding your filling. This helps set the crust and creates a barrier against moisture. You can also sprinkle a thin layer of breadcrumbs or crushed crackers on the bottom before adding the filling.
Can I use this double pie crust for savory pies?
Definitely! This double pie crust is versatile enough for both sweet and savory fillings. Whether you’re making a classic chicken pot pie or a quiche, this crust will hold up beautifully and add a delightful flaky texture.
What if my dough is too crumbly?
If your dough feels too crumbly and won’t hold together, it might need a bit more ice water. Add one tablespoon at a time, mixing gently until it comes together. Just be careful not to overwork the dough, as that can make it tough!
How do I know when my pie crust is done baking?
Your pie crust is ready when it’s golden brown and has a lovely, flaky texture. If you’re unsure, you can gently lift the edge to check the color. A perfectly baked crust should be a beautiful golden hue, signaling that it’s ready for your delicious filling!
Conclusion
Baking a pie is about more than just dessert—it’s about tradition, comfort, and sharing something made with love. With this Double Pie Crust recipe, you’ll have the perfect foundation for any pie, whether it’s fruity, creamy, or savory.
For more pie inspiration, pair this crust with our Easy Dutch Apple Pie, try it in Apple Turnovers, or bake a fun twist with Cinnamon Roll Apple Pie.
