Your Complete Guide to Making a Buttery, Flaky Double Pie Crust
A buttery, flaky crust is the cornerstone of any homemade pie. Whether you’re aiming to create a luscious apple pie or a savory chicken pot pie, the crust can make or break your dish. If you’ve never made your own before, my helpful guide will walk you through each step.
Why a Double Pie Crust?
A double pie crust serves a dual purpose: it not only encases your filling with a protective layer but it also adds textural contrast. The bottom crust soaks up the flavors of your filling, while the top crust bakes to a golden, flaky perfection. Together, they create a tender and buttery bite that’s nothing short of wonderful.
Ingredients You’ll Need
For a perfect double pie crust, gather the following ingredients:
- 2 1/4 cups all-purpose flour: The foundation of any good pie crust.
- 1 cup (2 sticks) unsalted butter (cold and cubed): This is the secret to that rich, buttery flavor.
- 1 tsp salt: Enhances the flavors. If you only have salted butter, omit adding any additional salt.
- 8-10 tbsp ice water: Keeps the dough cold and easy to work with.
Step-by-Step Instructions
1. Prepare Your Ingredients
Begin by using really cold butter. Cold butter is essential for a flaky crust as it creates steam pockets during baking, resulting in those coveted layers.
2. Mix Dry Ingredients
In a food processor, pulse together the flour and salt. This will ensure even distribution of the salt throughout the dough.
3. Cut in the Butter
Add the cubed and cold butter into the flour mixture. Pulse in the food processor 15-20 times until the mixture resembles coarse crumbs with bits of butter no larger than a pea.
4. Add Ice Water
Gradually add the ice water, one tablespoon at a time, pulsing a few times after each addition. Stop adding water as soon as the dough begins to form large clumps and pulls away from the sides of the processor. Overworking the dough can lead to a tough crust, so handle it minimally.
5. Form the Dough
Divide the dough into two equal parts. Shape each portion into a disk, wrap them in plastic wrap, and refrigerate for approximately 2 hours. This rest period allows the gluten to relax, making the dough easier to roll out.
6. Roll Out the Dough
On a lightly floured surface, roll out one disk of dough to fit your pie plate with a slight overhang. Carefully transfer the dough to the plate. Prick the bottom and sides with the tines of a fork to help release steam and prevent the crust from bubbling. Add your filling of choice.
7. Top It Off
Roll out the second disk and place it over your filling. Tuck the edges of the top crust under the bottom crust, pressing to seal. Or prepare a lattice shape or other crust topper of your choice (see notes). Crimp the edges as desired. Lightly brush with an egg wash.
8. Create Vents and Bake
Make a lattice shape using a knife or scalloped cutter (I use a ravioli wheel) or simply lay the second crust on top of the pie filling being sure to use a sharp knife to cut a few slits in the top crust – the lattice or the slits will allow steam to escape. Bake according to your pie recipe’s instructions until the crust is deeply golden and flaky, no pale crusts! :).
Pro Tips for a Flawless Pie Crust
- Keep everything cold: Warm ingredients can cause the butter to melt prematurely, leading to a less flaky crust or a crust that slips during baking. If you need to pop the dough in the fridge while working to keep it cold, do so.
- Don’t overwork the dough: The more you handle the dough, the tougher it gets. You’ll want to be swift but careful.
- Chill Again Before Baking: If time allows, refrigerate (or freeze) your assembled pie uncovered for 10-15 minutes before baking to further ensure flakiness.
Bringing It All Together
Creating a buttery, flaky double pie crust may seem daunting, but with the right technique and a bit of patience, you’ll master it in no time. The result? A crust that’s both tender and crisp, perfectly complementing any filling you choose.
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Ingredients
- 1 cup unsalted butter, cut into ¼ inch cubes and chilled* 1 cup equals 2 sticks
- 2 ¼ cups flour all-purpose, unbleached
- 1 tsp fine sea salt
- 8-10 tbsp ice cold water
Instructions
- In a food processor, pulse the flour and salt until well combined. Add the cold butter and pulse (about 20 times) until it resembles coarse sand and the butter is in bits no bigger than a pea (don't overwork it, some chunks will ensure a flaky crust).
- Add 4 tablespoons of ice water around the perimeter of the contents in the food processor, pulsing roughly 5 times. Continue to add 1 tablespoon of ice water, pulsing 4-5 times between each addition, until the dough begins to slightly clump together. You'll know it's ready if you place some of the dough between two fingers and press and it stays together. Check after 7 tablespoons, you may not need all 10.
- Form a rough ball of dough and divide it evenly in half, weighing each half helps. Form each half into a disc and wrap with plastic wrap. Refrigerate for 2 hours, or overnight, to ensure it is quite cold.
- Working with one disc of pastry at a time, remove from the refrigerator and wait 2-3 minutes to make it easier to roll out. Lightly flour a work surface and rolling pin.
- Using a rolling pin, begin to roll out the disc into a circle. Roll out and away from yourself, then pick up the rolling pin to start from the center again. Keep even pressure to make sure the edges are the same thickness as the center. Every few rolls, turn the dough about a quarter turn to ensure it's not sticking, dust lightly with flour if it is. Roll it until it's about 12 inches across (unless otherwise noted) and about 1/8 inch thick.*
- Transfer the dough to the pie pan by rolling it up on to the rolling pin and rolling it out into the pie plate, or gently pick it up and transfer it to the center of the pie plate. Lightly press the sides to the plate and prick the bottom and sides with the tines of a fork to help release steam and prevent the crust from bubbling.
- Bake as directed by the recipe you are using. Note that most fruit-filled pies do not need to be par-baked. Other pies may call for par-baking which simply means to bake the bottom crust for 10-15 minutes before filling it and continuing to bake.
Notes
© chasingtheseasons. All images & content are copyright and trademark protected. Please do not use my photography without prior written permission. If you would like to republish this recipe, please re-write the recipe in your own words, or kindly link back to this post for the recipe.
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