Food & Cooking Recipes Double-Crust Pie Dough 3.2 (167) 1 Review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 4, 2020 Print Share Share Tweet Pin Email Photo: Marcus Nilsson Prep Time: 20 mins Total Time: 1 hrs 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. Print