If you are looking for a great double pie crust recipe, then this one is for you! Great for any pie that you want to make with a double crust. Or if you want to make multiple pies! I use this recipe year round, especially around the holidays!
This double pie crust recipe is easy to make. And I think it tastes so much better than a store bought crust! If you need some extra tips for making a pie crust, check out my pie crust tutorial! The main thing is to add the water very slowly at the end. You want it to just come together. If you add too much the pie crust can be gummy. If you happen to add a little too much you can add a little more flour to fix it.
Also don’t leave the pie crust in the refrigerator for too long. I recommend up to 20 minutes, but if is in there longer then leave it at room temperature for a few minutes. You want it to firm up a bit, but if it is too hard then it will be hard to roll out and it will crack easily. If you make the pie crust a day in advance, then be sure to leave it at room temperature for about 15 minutes, or until it is easy to roll out.
If you need some ideas for some pies to make with this double crust recipe, then check out my Homemade Apple Pie Recipe. You can also make multiple pies by doubling the filling that is in my single pie crust recipes. Or make one of each of my Pumpkin Pie Recipe and my Chocolate Pecan Pie Recipe! This recipe also works well for a quiche or making some mini pies!
And if you need to make some whipped cream to go with your pie, check out my easy Homemade Whipped Cream Recipe!
The Double Pie Crust Recipe is below and does not need any adjustment for altitude. Hope you enjoy and be sure to comment if you try it out!
Double Pie Crust Recipe
- Pastry cutter
- plastic wrap
- Pie Dish (I prefer glass)
- Rolling Pin
- Aluminum foil or pie crust shield
- Baking sheet (optional)
- Parchment Paper (optional)
- 1 1/2 cups butter
- 3 cups flour
- 3/8 cup sugar
- 3/8 tsp salt
- 1/2 cup cold water
- In a large bowl add flour, sugar and salt and mix together.
- Cut butter into slices and add to the mixing bowl. Cut in butter with a pastry cutter until the crumbs are about pea sized.
- Set out two pieces of plastic wrap for the pie crust once it is done.
- Slowly add the cold water to the mixing bowl and hand mix until the dough comes together. You might not need the full 1/2 cup, just keep adding until the dough just comes together. Do not add too much water otherwise the crust will be gummy. You can add some more flour if you think you have added too much water.
- Divide the dough into two. Roll each part into a ball and then flatten slightly. Place in the plastic wrap and put it in the refrigerator and chill for about 20 minutes. If you want you can make the pie crust up to a day in advance and store it in an airtight container in the refrigerator.
- When you are ready to roll out the dough, prepare your surface with flour and some extra for rolling. Coat both sides of the pie dough with flour and start to roll. Once it is the size of a medium plate, flip it over and coat again with flour. Then finish rolling to the size of your pie dish. Keep the thickness to just less than 1/4".
- Once the dough is the correct size, transfer to your pie dish.
- If you are making two pies, add your filling and bake according to the pie recipe instructions. If necessary, use aluminum foil or a pie shield to protect the crust while baking.
- If you are making a double pie, repeat and place the second pie crust on top of your filling and roll the edges of the pie. Once the edges are done, be sure to cut some vent holes in the top. Bake according to the pie recipe instructions.
- For all pies, use aluminum foil or a pie shield to protect the crust while baking if necessary. I also suggest placing the pie on a baking sheet lined with parchment paper if there is a potential for the filling to leak out of the crust (such as an apple or blueberry pie).