Pie Dough - Double Crust

All SWEET 0

This recipe is for a double-crusted pie (which includes the base and the top layer). Preparation time: 15 mins.

Ingredients

390g all-purpose flour

1 teaspoon of salt

1 tablespoon of granulated sugar

230g cold butter, cut into small cubes

50-100ml of cold water (3-5 tablespoons)

Instructions

You can either do the whole process in a food processor or simply mix everything with your hands in a large glass bowl. Mix flour, salt, and sugar until combined. Add butter and mix and squeeze until mixture becomes crumbly and resembles coarse meal (different sizes of butter pieces or some large pieces is fine), around 5 minutes or 30 seconds in the food processor.

Add 2 tablespoons of water and keep mixing and folding (pulsing), adding more water as needed, one tablespoon at a time, until the dough isn’t dry and starts to clump together. If using the food processor, do not process to the point that a large ball of dough is formed, rather the dough should be quite crumbly with large clumps.

Turn the dough onto a floured surface and form into a ball. It should come together easily without being sticky. Flatten the dough slightly with your hands to form a 1-inch thick disc. Wrap the disc with a plastic wrap and refrigerate for at least 1 hour before proceeding with your pie recipe.

Article published at: December 20, 2025
Article author: Rural Table
Article comments count: 0

Pie Dough - Single Crust

Recipe for 1 pie. Preparation time 20 mins. Ingredients 195g all-purpose flour 1/2 teaspoon of salt 1 1/2 tablespoons of granulated sugar 115g cold butter, cut into small cubes 50-100ml of cold water (3-5 tablespoons) Instructions You can either do the whole process in a food processor or simply mix everything with your hands in a large glass bowl. Mix flour, salt, and sugar until combined. Add butter and mix and squeeze until mixture becomes crumbly and resembles coarse meal (different sizes of butter pieces or some large pieces are fine), around 5 minutes or 30 seconds in the food processor. Add 2 tablespoons of water and keep mixing and folding (pulsing), adding more water as needed, one tablespoon at a time, until the dough isn’t dry and starts to clump together. If using the food processor, do not process to the point that a large ball of dough is formed; rather, the dough should be quite crumbly with large clumps. Turn the dough to a floured surface and form into a ball. It should come together easily without being sticky. Flatten the dough slightly with your hands to form a 1-inch thick disc. Wrap the disc with a plastic wrap and refrigerate for at least 1 hour before proceeding with your pie recipe.

Learn More