Double-Crust Pie Dough

  • Prep:
  • Total Time:
  • Yield: Makes enough for 1 double-crusted 9-inch pie
Double-Crust Pie Dough

Photography: Marcus Nilsson

Source: Martha Stewart Living, November 2013


  • 2 cups all-purpose flour
  • 3/4 teaspoon coarse salt
  • 2 sticks cold unsalted butter, cut into small pieces
  • 1 large egg
  • 2 tablespoons ice water, plus more if needed
  • 1 tablespoon distilled white vinegar


  1. Place flour and salt in a food processor. Add butter and pulse until mixture resembles coarse meal with some blueberry-size clumps.

  2. Beat together egg, ice water, and vinegar in a small bowl. Add to flour mixture and pulse just until incorporated, about 10 times more. Squeeze a small amount of dough to make sure it holds together. If dough is too dry, add more ice water, 1 tablespoon at a time. Divide dough in half and wrap each half in plastic wrap, forming each into 1 disk. Refrigerate at least 30 minutes and up to 2 days.

Cook's Notes

Dough can be frozen up to 1 month.


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