"If you have the time, a homemade pie crust is really the way to go. This one uses all butter as the fat - which makes it super flaky and delicious. It also makes two pie crusts, and the raw dough can be stored in the fridge for three days."
Double Pie Crust
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Serves or Makes: 2
Recipe Card
ingredients
- 2 1/4 cups All-Purpose Flour
- 15 tabelspoons cold and cut into cubes Butter
- 14 tabelspoons ice cold Water
Method
Step 1
To make the dough, add the 2 1/4 cups of leveled flour to a large bowl. Then, add the cold and thinly sliced butter and use a fork or a pastry cutter to combine it until crumbs form. Next, add 11 tbsp of the ice cold water and stir until a dough forms.
Step 2
Divide your dough into two balls. Slightly flatten each one into a disc and cover them in plastic wrap. Place these slightly flattened discs in the fridge to chill for 1 hour.
Step 3
Once the dough has been chilled, preheat your oven to 400 degrees. Roll one of your doughs out on a floured surface, until it’s about 1/4 in thick. Form it in the bottom of your pie pan and trim the edges. Do the same with your other dough, and place it on top of the filling. Use a fork or your fingers to crimp the two doughs together - sealing the pie. Cut a few steam holes in the top before baking.
Step 4
Bake your pie for 30 - 45 minutes, or until the crust is golden brown.