Double Pie Crust

"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."
-- @saralynn.bakes
Jump to Section
  • Recipe Card
Serves or Makes: 2

Recipe Card


  • 2 1/4 cups All-Purpose Flour
  • 15 tabelspoons cold and cut into cubes Butter
  • 14 tabelspoons ice cold Water


  • 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.

More from @saralynn.bakes