Double Butter Pie Crust

This Double Butter Pie Crust is the only pie crust recipe you will ever need.  It is so easy to make, requiring little time and effort, but the results are crispy and tender, that’s perfect every time. The recipe makes 2 crusts, so I usually make it twice, and I have all I need for my holiday baking.  This easy double pie crust recipe compliments both sweet and savory dishes.  Try my deliciously thick and creamy Homemade Chicken Pot Pie or Apple Cranberry Pie to complete any holiday meal.     

Golden Double Butter Pie Crust

Using a food processor, you will have this done in minutes.  I have made the crust by hand, using a butter cutter to incorporate the ingredients, but it’s much more time-consuming. You have to work the ingredients more yielding in a less flaky crust.  With the food processor, the crust is thoroughly blended and comes out perfect every time.

Start by adding the all-purpose flour, sugar, and salt into the food processor and give a couple of pulses to combine.  Next, cube the very cold butter and add to the flour mixture. Run processor until crumbs start to form, then drizzle in your ice-cold water. I fill a small bowl with water and ice and measure out a 1/4 cup, ensuring it is super cold. Now let the food processor do all the work.  After a minute or two, a dough ball will form.  At this point, you check to see if you have added the right amount of flour.  Depending on the season and humidity level, you may need more.  The dough should be soft but hold its shape when pressed with your finger.  If all the flour is well combined and the dough still sticks to your finger, we can fix this in the next step.

Perfect Texture Dough for Double Butter Pie Crust

Dump dough from the food processor onto a well-floured surface or pastry mat. If you are having a sticky issue, you will carefully add flour to the dough about a tablespoon at a time until smooth. Try not to over-knead the dough. Extra handling will keep the crust from getting tender and crispy in the oven.

Make Ahead Pie Crust

Now divide the dough into 2 equal-sized balls. I use a kitchen scale to measure the weight, but it’s not necessary.  Flatten the dough into ½ inch round disks and use plastic wrap to protect the dough from drying out.  Pop into the refrigerator for at least 30 minutes or overnight.  If you need to freeze the dough for a later time, place the wrapped disks into a freezer bag and lay flat.  I have kept them for up to 3 months, and they still bake as fresh as the day I make them.

When ready to use from the freezer, move to the refrigerator the night before to thaw.  Take out and leave on the counter for about 15-20 minutes. On a floured surface, use a rolling pin to roll out the chilled dough to about 1/8″ of an inch thick. Carefully drape the crust into the pie baking dish. Do not stretch. You want to keep the dough an even thickness.  Fill and bake immediately according to your recipe’s directions.