Double Pie Crust

Making every aspect of a pie recipe from scratch—the filling, the dough and even the whipped cream for serving—always pays off. So whenever a recipe, like a fruit pie, calls for a double-crust pie dough, I always pull up this one. Our double pie crust recipe makes two incredibly flaky and tender pie crusts, and I’m always satisfied with the result.

Even more, the crusts are pliable and easy to manipulate, so I can flute, crimp, braid, lattice and decorate the pie dough however I please. Brush the top dough with an egg wash before it goes in the oven, and you’ll have the most beautifully golden, flaky pie crust for your pie recipes.

The Secret to the Best Pie Crust

The secret to the best pie crust is to use very cold ingredients for the flakiest crust possible. I like to refrigerate my flour beforehand and use ice water to make sure everything is thoroughly chilled.

Another secret tip I always follow is to make sure the pie dough rests for at least one hour, but ideally overnight. Allowing the pie dough to rest lets the flour hydrate for a more flavorful and tender bite. Plus, you get to rechill everything, ensuring the shortening doesn’t melt into the flour. We want to avoid the shortening from melting because pea-sized pieces of whole shortening create those gorgeous flaky layers in the crust.

How to Make Double Pie Crust

To make the double-crust pie dough recipe, whisk together your flour and salt, then cut in the fat, such as shortening or butter, until the shortening is pea-sized. Add in enough cold water that the dough holds together when pressed. Divide the dough in half and form each portion into a disk. Wrap each disk tightly in storage wrap and refrigerate it for at least one hour, but ideally overnight. Then roll out the pie doughs and use them in a double-crust pie recipe or to make two single-crust pies.

Ingredients for Double Pie Crust

• All-purpose flour: All-purpose flour is the best type of flour for any pie crust. Its mix of hard and soft wheat provides tenderness for a nice bite but enough strength and stability that it can be rolled out and manipulated into traditional crimped edge or pretty pie designs.
• Salt: There’s just enough salt here to make the flavor of the ingredients pop without making the crust taste salty. I always use fine Kosher salt, not iodized salt, in my baking.
• Shortening: After much testing, we’ve found that shortening creates the flakiest pastry for double-crust pie. Feel free to use butter-flavored shortening to get some of that butter flavor back in the crust, even if it’s artificial.
• Cold water: Anytime I make a pie crust recipe, I fill a bowl with ice water and measure the tablespoons from there. That way, I know the water is as cold as possible, creating a flakier double pie dough recipe.

Directions

Step 1: Cut the shortening into the flour

Allison Cebulla for taste of home

In a bowl, whisk together the all-purpose flour and salt. Using a pastry cutter, fork or your fingertips, cut the shortening into the dry ingredients. Cut in the shortening until the mixture is crumbly and the shortening is pea-sized.

Editor’s Tip: You can also use a food processor to make a double-crust pie dough.

Step 2: Add the cold water

ALLISON CEBULLA FOR TASTE OF HOME

Gradually add the cold water, tossing the dough with a fork.

Editor’s Tip: You may not need the entire cold-water measurement here. Gradually add the water 1 tablespoon at a time and assess as you go.

ALLISON CEBULLA FOR TASTE OF HOME

Toss the dough just until it holds together when pressed.

Step 3: Shape into disks and chill

ALLISON CEBULLA FOR TASTE OF HOME

Divide the pie dough in half. Shape each portion into a disk, then wrap each disk tightly in storage wrap. Refrigerate the pie dough for one hour or overnight so the flour can hydrate and the dough can solidify.

Step 4: Roll out and shape the first pie dough

ALLISON CEBULLA FOR TASTE OF HOME

On a lightly floured surface, roll out one of the pie dough portions to a 1/8-inch-thick circle. Carefully but quickly transfer the pie dough to a 9-inch or 10-inch pie plate. Shift it around as necessary so it sits evenly in the pie dish.

Trim the excess pie dough overhang so it’s even with the rim. Pour in the pie recipe’s filling.

Step 5: Top with the second pie dough

Roll out the remaining pie dough portion to a 1/8-inch-thick circle. Place the pie dough circle over the top of the pie filling. Trim the excess overhang to the pie plate’s rim, then pinch the two pie dough edges together to seal. Flute the edge.

Editor’s Tip: One way to flute the edge is to press your forefinger and thumb into the dough’s edge, making a V-shape. Use your other forefinger to press the dough into the V, creating a crimp. Crimp the entire outer edge of the pie dough.

Step 6: Add slits and bake

SARAH TRAMONTE FOR TASTE OF HOME

Using a paring knife, cut three to four slits (or a pretty design) into the top pie crust so steam can escape. Otherwise, the crust will puff up in unsightly bubbles. Slide the pie into the oven and bake it according to the pie recipe’s directions.

Editor’s Tip: If you notice your pie crust edges are getting very dark but the filling has not yet finished baking, cover the edges with a homemade pie crust shield.

TASTE OF HOME

Way to Use Double Pie Crust

There are so many ways to use a double pie crust, we hardly think you’ll need to find an excuse to whip up a batch to bake something sweet, savory or snackable.

• Sweet pies: Use your perfect pie dough for double-crust pies, like our strawberry-rhubarb pie, summery mixed berry pie or all-time best apple pie. Feel free to get creative and make a lattice pie crust or another decorative pie crust using cutouts or braiding, as with our pumpkin pie and bluebarb pie.
• Savory pies: Since our double crust pie crust recipe does not contain sugar, you can use it for savory pies too. Our favorite chicken potpie, hearty rutabaga pie and French Canadian tourtieres all use a double pie crust. You could even use this dough for pasties or mini pork pies.
• Snacks and cookies: No need to save pie dough just for pie. Bake the pie dough into cinnamon chips for fruit salsa or cannoli dip. You could even turn pie dough into pie crust cookies.

How to Store Double Pie Crust

To store double pie crust, wrap the disks tightly in storage wrap. Make sure there are no exposed parts or the dough will dry out. I always like to let my pie dough rest for at least one hour so the flour can hydrate and the ingredients can stay as cold as possible for a super flaky, tender crust.

Can you freeze double pie crust?

Yes, you can freeze a double pie crust, baked or unbaked. To freeze just the double pie crust dough, wrap the pie dough disks tightly in storage wrap, then close them in zip-top bags. Store the pie dough in the freezer for up to three months and thaw it overnight in the fridge.

To freeze a baked pie with a double pie crust, allow the pie to cool completely to room temperature. Keeping the pie in its pan, wrap the top tightly in storage wrap. Or, transfer slices to an airtight container. A baked pie can last in the freezer for up to two months. Thaw it overnight in the fridge.

How long does double pie crust last in the fridge?

When properly wrapped, double pie crust will last up to three days in the fridge.

Can you make double pie crust ahead of time?

Absolutely! Making a batch of double pie crust ahead is a great timesaver, especially during the two big pie seasons: summer and fall. Just wrap the disks in storage wrap and refrigerate or freeze until use. This also allows the flour to hydrate for a more flavorful crust. Otherwise, consider keeping one of our favorite store-bought pie crusts on hand so you can whip up a pie at a moment’s notice.

Double Pie Crust Tips

How can you make sure your double pie crust turns out flaky?

Of the three most common fats used to make pie crust, shortening is known to create the flakiest pastry. (We even tested shortening, butter and lard to see.) Although, know that pie crust made with all shortening is fussier and a bit more difficult to flute than the others.

What can you use instead of shortening to make a double pie crust?

Butter-flavored shortening, lard or one of the best butter brands, like Kerrygold or Plugra, are good alternatives to shortening for a double pie crust.

How can you make double pie crust gluten-free?

Instead of trying to make this double pie crust gluten-free, follow our gluten-free pie crust recipe. There, you’ll find recommendations for the best gluten-free flour blends plus tons of tips and tricks for working with a gluten-free pie dough.