Double-Crust Pie Dough

Photo: Marcus Nilsson
Prep Time:
20 mins
Total Time:
1 hr
1 double-crusted 9-inch pie


  • 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


  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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