Double-Crust Pie Dough

Every great pie starts with a reliable crust. This double-crust recipe comes together quickly in the food processor, rolls out smoothly, and bakes into a flaky, tender shell that works for fruit pies, cream pies, and holiday showstoppers. Use this dough for any fruit pie, like Apple Slab Pie, Cranberry–Cherry Pie, or Deep Dish Caramel Pear Pie.

Why You’ll Love This Pie Dough

You get a consistent, flaky crust every time—no guesswork, no mystery. The food processor keeps everything cold and makes the dough easy to make, fast, and beginner-friendly.

Ingredients

• Flour
• Salt
• Shortening
• Ice-cold water

Equipment

• Food processor
• Plastic wrap
• Rolling pin
• Mixing bowl (optional)
• Pastry mat or floured surface

Step-by-Step Instructions

1. Start the dry mix.
   Add the flour and salt to your food processor and pulse to combine.
2. Cut in the shortening.
   Add the shortening and pulse in short bursts until the mixture looks like cornmeal with a few larger pieces throughout.
3. Add water.
   Pour in 7 tablespoons of ice-cold water through the feed tube. Pulse until the dough just starts to come together.
   If it’s still dry, add the remaining water 1 tablespoon at a time.
4. Finish the dough.
   Scrape down the sides and pulse 2 more times. Turn the dough out onto a work surface and gently press it together into a ball.
5. Divide and chill.
   Split the dough into 2 equal portions and shape each into a thick disk about 4 inches wide.
   Wrap each in plastic wrap and refrigerate for about 1 hour, or until cold and firm.

Substitutions & Variations

• Half butter / half shortening: For more flavor while keeping the structure.
• All-butter crust: Works, but the dough softens faster—chill longer.
• Add sugar: Use 1–2 teaspoons for sweet pie crusts.

Serving Suggestions

Use for:

• Fruit pies
• Cream pies
• Pot pies
• Hand pies

Storage & Make Ahead

• Refrigerator: Keep wrapped dough in the fridge for up to 3 days.
• Freeze: Freeze disks up to 3 months. Thaw overnight in the refrigerator before rolling.

Make this once and you’ll never go back to store-bought crust.

Double-Crust Pie Dough

Easy, reliable double-crust pie dough made in a food processor. Flaky, tender, and perfect for fruit pies, cream pies, and savory pies.

No ratings yet

SaveSaved! Print Pin Rate

Dessert

American

Author: Kita

15 minutes mins

Serves: 2 pie crusts

Equipment

• Food processor
• Plastic wrap
• Rolling Pin
• Mixing bowl (optional)
• Pastry mat or floured surface

Ingredients

• ▢ 2 1/4 cups flour
• ▢ 3/4 teas salt
• ▢ 2/3 cup shortening
• ▢ 8-10 tbs ice cold water - divided

Instructions

• In the bowl of your food processor pulse the flour and salt to mix.
• Add the shortening and pulse with short bursts until the mixture resembles cornmeal with a few larger pieces remaining.
• Through the feed tube, quickly add 7 tablespoons of water.
• Pulse until mixture just comes together. If needed, drizzle in remaining water 1 tbs at a time.
• Scrape down the sides and pulse two more times.
• Gather the mixture into a ball, kneading gently until it holds together.
• Divide dough in half and shape each portion into a thick disk about 4 inches wide.
• Wrap each portion in plastic wrap and refrigerate until cold and firm, about 1 hour.

Notes

• Keep ingredients very cold for maximum flakiness.
• Add water slowly—too much makes the dough tough, too little makes it crumbly.
• If the dough cracks while rolling, let it warm up for a few minutes and try again.
• Chill before rolling to prevent shrinking.
• Freeze extra dough for up to 3 months; thaw overnight in the fridge.
• Works for both sweet and savory pies.

This recipe originally appeared in BGH Special Interest Publication Fall Baking

Nutritional informations provided as a courtesy and is only an approximatation. Values will changes based on ingredients used.

⭐ Tried this recipe? Rate it ⭐

Help out the next person and give it a star rating below!

FAQs