All Butter Double Pie Crust
 
Prep time
Cook time
Total time
 
Author:
Serves: 1 double pie crust
Ingredients
  • 2 cups all purpose flour
  • 1 tsp salt
  • 1 tsp sugar
  • 1 ½ sticks butter (3/4 cup)
  • ½ cup water
  • A few ice cubes
Instructions
  1. Combine flour salt and sugar in a food processor, pulsing once or twice to combine.
  2. Cut butter into small pieces. Add to the flour in the food processor and pulse until mostly incorporated. A few pea sized pieces are ok.
  3. Add the ice cubes to the water, swirling to chill the water.
  4. Pour water (minus the ice) slowly into the shoot of the food processor while pulsing it. Continue to pulse the food processor until the dough becomes crumbly but the water is fully incorporated. If over mixed it will not be as flaky.
  5. Turn out dough onto a clean working surface. Press the crumbs together to form two disks (one can be slightly larger than the other). Refrigerate for 2 hours for the flakiest crust, or 30 minutes for a more workable dough that won’t stick.
  6. Roll dough out on a floured working surface to a 12 inch circle and a 10 inch circle.
  7. Line the pie pan with the 12 inch circle, fill with filling, and top with the 10 inch circle. Cut off excess dough and crimp the edges of the two circles together by pinching them together with your fingers or pressing them together with a fork.
  8. Cut a vent in the top of the pie and cover the crust with foil or a pie circle. Bake at 375 F for 45 minutes to an hour.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/all-butter-double-pie-crust/