Food & Cooking Recipes Double-Crust Pie Dough 3.2 (168) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 4, 2020 Print Rate It Share Share Tweet Pin Email Photo: Marcus Nilsson Prep Time: 20 mins Total Time: 1 hr Yield: 1 double-crusted 9-inch pie Ingredients 2 cups all-purpose flour ¾ 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 Directions Place flour and salt in a food processor. Add butter and pulse until mixture resembles coarse meal with some blueberry-size clumps. 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. Rate it Print