This Flaky Double Pie Crust is the one and only recipe you need for making pies from scratch. Flaky – buttery – easy.
Photos updated in May 2017.
This Double Pie Crust is the flaky and buttery heaven on earth ♥
Watch out! Today I share my little secret recipe with you. It’s truly unbelievable, how you can make yourself perfectly flaky and buttery Double Pie Crust just THAT easy. Quit on convenience pie crust from the supermarket. It would be such a shame not to give this easy-to-make recipe a go!
To make this insanely delicious Double Pie Crust recipe you only need 5 ingredients and 5 minutes of your time! You don’t need any special baking competencies, neither any arm power. Everything you need to do is to throw everything in your food processor and push the button. This sounds just perfect, doesn’t it?
With this recipe in your hands, you can make yourself T-H-E best and perfect buttery and flaky Pie Crust by literally pushing the button of your food processor (I mean it!).
Think of apple-cinnamon filling, or honey-peach, or chocolate-banana, or pecan-maple. Top that with a big spoon of whipped cream, or ice, or caramel.
Because of the equal amount of sugar and salt in this Double Pie Crust, you can also fill it with something hearty. Stuff it with ground meat, or baked beans, or vegetables like zucchini or cabbage, or fill it with pumpkin, or mushrooms. I could count endlessly.
As you can see in the pictures, the dough looks marbled, and pea sized butter flakes are still visible. This is what we definitely want! YUM! Throughout baking, the butter melts and the steam makes little air pockets. This is the reason for the flaky consistency of this Pie Crust. So we really really want to leave pea sized butter flakes in our Pie Crust, alright?
Just melting away…. ♥♥♥
If you try this buttery and flaky Double Pie Crust recipe leave a comment, rate it and tag a photo #alsothecrumbsplease on Instagram! I really have to see what you come up with!
Flaky Double Pie Crust in just 5 minutes (without chilling)! Just pushing the button of your food processor!
- 1 cup cold butter
- 2 1/2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 tsp granulated white sugar
- 4 tbsp cold water
Put cold butter, flour, salt, and sugar in your food processor and pulse for a few seconds. Pea sized butter flakes should be still visible. Add one tablespoon water after another and pulse for 1-2 seconds after every tablespoon.
Separate Pie Crust into two halves and form discs out of it without kneading the dough. Let it rest in the fridge for at least 1 hour, but you can also make it one day ahead and chill it overnight.
Roll out both dough halves. The bottom layer should be greater than your 11-inch baking form that the edges are hanging out of the baking form.
Transfer bottom layer to baking pan, place filling on the bottom layer and place your top layer on top of the filling. Seal the edges carefully and cut the surface a few times that the steam of your filling can escape throughout baking. You can also cut your top layer in strips and arrange them as a grid on top of your filling.
Depending on your taste you can brush the surface with an egg white, a water-egg mixture, an egg yolk, and also sugar. Bake pie according to your pie recipes instruction.
*NOTES: To be sure to use the right amount of the ingredients, I recommend using measuring spoons.
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