Homemade Butter Pie Crust (Double Crusted Pie)

4.98 from 34 votes

Homemade Butter Pie Crust (Double Crusted Pie)

This homemade all butter pie crust recipe is easy to make with 5 ingredients in 5 minutes in a food processor or by hand. It's the most delicious, flaky pie crust ever!

Prep Time5

Cook Time30

Chilling Time1

Total Time2

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: Servings

Author: Laura

Cost: $3

Equipment

Ingredients

2 ½ cups all-purpose flour
1 teaspoon fine sea salt
2 Tablespoons white sugar
1 cup salted butter (cold, cut into 1 inch pieces)
½ cup ice cold water

Egg Wash (Optional)

1 egg yolk
1 Tablespoon heavy cream

US Customary - Metric

Instructions

Chill the Butter

Cut 1 cup of butter into ½”-1” cubes. Place on a nonstick surface and put in the freezer for at least 10 minutes.

Chill the Water

Measure out ½ cup cold water and add 2-3 ice cubes, set aside.

Make the Crust in a Food Processor:

Place the flour, salt, and sugar in a food processor fitted with an “S” blade and pulse to combine.
Add the butter and cold water and process until the mixture resembles a coarse meal, begins to stick together, and holds together when pinched.
Remove dough from processor (will be crumbly) and form into two discs about 1” thick.
Wrap both dough circles in plastic wrap and place them in an airtight container.
Refrigerate for at least 30 minutes, or overnight.

Make the Crust by Hand

Place the flour, salt, and sugar in a large bowl and stir to combine.
Add the chilled butter and cut it in with a pastry cutter, fork or your hands.
Add cold water and mix until the mixture resembles a coarse meal, begins to stick together, and holds together when pinched.
Turn the dough out onto a well-floured surface (it will be crumbly) and form into two discs about 1” thick.
Wrap both dough circles in plastic wrap and place them in an airtight container.
Refrigerate for at least 30 minutes, or overnight.

Roll & Shape Bottom Crust

After the crust has chilled and you are ready to bake the pie, remove the pie crust dough from the refrigerator and roll one disc into a circle, about ¼ to ½ inches thick. (if it has been refrigerated overnight you will need to let it sit on the counter at room temperature until it is pliable).
Gently place the crust into pie plate and form it to look how you would like!
Place the crust in the pie dish in the refrigerator while you shape the top.

Roll and Shape Top Crust

Repeat the procedure with the top crust. If you would like the top crust to be a simple circle, add it to the top of your pie after putting the filling in the bottom crust and bake according to the recipe instructions.
If you would like to make the top shape into a design, use pie crust cutters, braid the dough for the edges, or make a lattice crust. Then place the crust on top of the pie and bake according to the instructions in your recipe.

Make the Egg Wash

Whisk together the egg yolk and heavy cream.
Lightly brush over the surface of the pie crust.

How to Blind Bake Pie Crust

Preheat oven to 425 degrees F.
After you have shaped the bottom crust (half of the recipe) into the pie dish, line the pie crust with foil and fill it with dried beans or pie weights.
Bake for 15 minutes in the preheated oven; remove the foil and the beans or weights. Reduce the oven temperature to 375°F.
Bake 5 to 7 additional minutes, until the crust looks just barely browned. Let cool on a rack while you prepare the filling.

Bake Pie Crust Shapes Alone

Cut out desired shapes. Place them on a parchment-lined baking sheet.
Place them on a parchment-lined baking sheet.
Bake at 350 degrees F for 8-12 minutes depending on the thickness - until they just begin to brown.

Use in your favorite Pie Recipes

Or, do not bake the crust alone and use it in your favorite Pie Recipes.

Video

Notes

Ingredients and Substitutions

All-purpose flour. Pastry flour works well in place of all-purpose flour in this pie crust recipe. Use a 1:1 all-purpose gluten-free flour to make this recipe gluten-free.
Salted butter: Unsalted butter can be used in place of salted butter. For a dairy-free, vegan pie crust you can substitute vegan butter (like Earth balance) (which is what was used to make this dairy-free pumpkin pie)!
Granulated Sugar. white or organic cane sugar are great substitutes. If making a savory pie like chicken pot pie, you can omit if desired.
Sea Salt. I always recommend baking with pure sea salt. If you have iodized table salt, you may need to decrease the amount of salt.
Egg Wash. this is optional. Heavy cream can also be used in place of eggs, or a 1:1 mixture of the two.

Blind Baking Pie Crust

If you need to blind-bake only a bottom crust, halve this recipe and follow the "blind baking" instructions in the recipe card. Alternatively, you can use this recipe to blind bake two pie crusts (in separate pie plates).

Nutrition