Gourmet Double Pie Crust
Achieve pie perfection with this Gourmet Double Pie Crust recipe—an essential for any home baker aiming to create deliciously flaky, buttery masterpieces. Made with simple pantry staples like all-purpose flour, chilled unsalted butter, and just a hint of granulated sugar for balance, this crust is elevated further by an optional splash of apple cider vinegar for extra tenderness. The secret to its irresistibly flaky texture lies in the careful blending of butter into the dry ingredients, leaving pea-sized chunks that bake into airy layers. Perfect for both sweet and savory creations, this double-crust dough is easy to prepare and versatile—use it for a classic apple pie, a savory pot pie, or even your favorite fruit galette. With just 20 minutes of prep time and a quick chill, this crust will become your go-to for baking brilliance.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1 cup unsalted butter (chilled and cubed)
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 0.5 cup ice water
- 1 teaspoon apple cider vinegar (optional)
Instructions
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, and salt until well combined.
Add the chilled and cubed unsalted butter to the bowl. Using a pastry cutter or your fingertips, work the butter into the flour mixture. Stop when the mixture resembles coarse crumbs with some pea-sized chunks of butter remaining.
Slowly drizzle the ice water into the bowl, starting with 1/4 cup. If using apple cider vinegar, add it to the water first. Gently mix the dough with a fork or your hands. Add more ice water, a tablespoon at a time, as needed until the dough just comes together and holds its shape when pressed.
Turn the dough out onto a clean surface and gently gather it into a ball. Divide it in half and shape each half into a flat disc. Be careful not to overwork the dough to maintain its flakiness.
Wrap each dough disc in plastic wrap and refrigerate for at least 1 hour, or overnight, to allow it to chill and firm up.
When ready to use, roll out one dough disc on a lightly floured surface to fit your pie dish. Use the second disc as a top crust or for latticework.
Proceed with your chosen pie recipe, baking as directed. Enjoy the flaky, buttery perfection of your gourmet double pie crust!
Nutrition Facts
Calories |
2869 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 197.8 g | 254% | |
| Saturated Fat | 124.2 g | 621% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 525 mg | 175% | |
| Sodium | 2382 mg | 104% | |
| Total Carbohydrate | 241.5 g | 88% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 13.1 g | ||
| Protein | 32.7 g | 65% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 92 mg | 7% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 376 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
