Double Pie Crust Recipe

Step 1

Add Flour and Salt to Food Processor, and pulse for several seconds until well combined.

Step 2

Then add Butter to Food Processor, and continue pulsing until mixture turns into larger crumbs.

Step 3

Finally, gradually add Water to Food Processor {1 tbsp. at a time}, and pulse for several seconds each time. Continue pulsing until mixture turns into a ball of dough.

Step 4

Remove dough from food processor, separate into 2 equal portions, flatten out with your hands into discs, and wrap in plastic wrap. Transfer dough to refrigerator to chill for a minimum of 3 hours, or overnight.*

Step 5

When you're ready to make your pie, roll out your chilled pie crust on a well-floured surface, using a floured rolling pin. After each roll, turn dough 1/4 turn counterclockwise and roll again. If some areas need more pieces, just remove some dough from the outer edges, patch it into to the empty spots, and continue rolling as normal.

Step 6

Make sure that your crust is larger than your pie dish, to account for the edges and crimping.

Step 7

Once your crust is rolled out, trim the outer edges into a circle, fold crust into quarters, transfer to pie dish, carefully unfold, and evenly press the crust into the bottom and edges of your dish.

Step 8

Then trim edges around the sides with a sharp knife to fit your dish.

Step 9

If using just one crust per pie {like a pumpkin pie or pecan pie}, crimp edges and bake your pie!

Step 10

If using two crusts per pie {like an apple pie, peach pie, blackberry pie, etc.}, create your lattice topping with the second crust, crimp edges, and bake your pie!