Double Pie Crust

Double Pie Crust


  • 2 1/2 cups organic all-purpose flour
  • 1 Tbsp. sugar
  • 3/4 tsp. salt
  • 1 cup (8oz. / 227g.) chilled unsalted butter, cut into 1/2-inch cubes
  • 5 Tbsp. (or more) ice water


  1. Whisk flour, sugar, and salt in large bowl to blend.
  2. Add butter and rub in with fingertips until small pea-size clumps form.
  3. Add 5 tablespoons ice water; mix lightly with fork until dough holds together when small pieces are pressed between fingertips, adding more water by teaspoonfuls if dough is dry.
  4. Gather dough together; divide into 2 pieces.
  5. Form each piece into ball, then flatten into disk and wrap in plastic. Refrigerate at least 30 minutes.
  6. Dough can be made 2 days ahead. Keep chilled.
  7. Let dough soften slightly before rolling out.
  • Baking instructions will vary with type of pie being made.

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