Butter Double Pie Crust Recipe

This Butter Double Pie Crust is flaky and made with just a few ingredients. Butter, salt, sugar, flour, and ice water come together in the food processor to create a yummy shell for the pie filling of your desire.

This butter double pie crust is one of my go to pie crust recipes. I love it because the food processor does most of the work.

Tips for Making Butter Double Pie Crust

• Make sure everything is cold. I keep my flour in the freezer. I’ve used both frozen butter and refrigerated butter and the pie comes out great. The main thing is it needs to be cold. I have also heard of some folks who put their rolling pins and bowls in the refrigerator as well. I haven’t done this personally.
• Add water a little at a time. I have made this recipe a lot and every time the amount of water used varies. Start with adding the recommended 8 tablespoons. If it doesn’t come together then start adding in additional tablespoons one at a time.
• Don’t overwork your dough. Once you add the water to the flour mixture avoid running your food processor for an extended amount of time. Instead, use the pulse button in one to two second intervals until the dough comes together. Once you dump it onto your surface, avoid overworking the dough with your hands. Working with the dough too much will cause the gluten in the flour to develop more. Making your dough tough.

What if I don’t have a food processor?

You can definitely make this pie dough without a food processor. Instead, you can use a pastry cutter or fork to cut the butter into the flour. If your butter is frozen, you can use a cheese grater to grate the butter into small pieces and then coat them with the flour mixture. Next, before adding the ice water, create a little well in the middle of the flour mixture and pour the water into the well. Then slowly begin incorporating the flour with the water. Just don’t over mix it.

How to make Double Butter Pie Dough in the food processor

Kitchen Utensils

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• Measuring Spoons
• Measuring cups
• Food processor
• Silicone mat or pastry board
• Sharp knife
• Rolling Pin
• Plastic Wrap

Ingredients

• 2 1/2 cups of flour
• 1/2 tsp salt
• 1 tablespoon of sugar
• 2 sticks of butter
• 1 cup of ice water (you likely won’t use all of it)

In your food processor, add flour, salt, and sugar. Then pulse the food processor a couple of times to incorporate everything. I like a sweeter crust, hence the tablespoon of sugar. You could definitely halve the sugar or omit it altogether if you are making a less sweet or savory dish. You could also incorporate spices at this time, such as cinnamon.

Next, cut both sticks of butter into 1/2 inch cubes.

Then add the butter into the food processor with your flour mixture.

Pulse the food processor 4 or 5 times until you have course crumbles. The butter will get chopped up more once you add the water.

Now, add in 8 tablespoons of ice water into the food processor with the butter and flour. Be careful not to get an ice chip into the food processor. It will create a mushy mess in the crust. Pulse the food processor 5 times. Then, check to see if the flour mixture sticks together by pinching it with your fingers.

If the pinch falls apart, sprinkle in 2 more tablespoons and pulse 4 or 5 times. Test the dough again by pinching a section with your fingers. You want the dough to stick together without feeling sticky like bread dough. If the dough is still not sticking together, then add a tablespoon of ice water, pulse a couple of times and check the dough again. Continue adding ice water, a tablespoon at a time, until the dough is ready. I typically use between 11 to 15 tablespoons of ice water.

Next, dump the dough onto a floured pastry board or a silicone mat. Then, using your hands, bring the dough together into the shape of a ball.

Then cut the dough ball in half, wrap each half in plastic wrap and set it in the fridge for at least 1 hour. This allows the gluten strands to relax in the dough and for the butter to get cold again, resulting in a flakier crust.

After an hour the dough is ready to be rolled and baked. Follow your pie recipe for baking instructions. This dough can sit in the fridge for up to 3 days or in the freezer for about a month.

FAQs

Why is my pie dough crumbly and falling apart?

If your pie dough is crumbly and falling apart, then you need to add more water. The dough should stick together easily but not be a sticky mess.

What if I only need half the dough?

Let’s say you’re making a pie that only needs a top crust. You can halve the recipe or, you can freeze the other half for later. I wrap my pie dough in plastic wrap and place in a freezer bag. It keeps in the freezer for at least a month.

What if I’m making a savory dish?

Are you making a pot pie? Omit the sugar altogether. You could add a teaspoon of garlic powder to add more depth of flavor to the crust.

How long can pie dough be refrigerated?

The double butter pie dough can sit in the fridge for up to 3 days or in the freezer for about a month.

What should I do with pie dough scraps?

The pie dough scraps can be used to make mini pies or tarts. I have also rolled the dough out about 1/4inch thick and spread butter, cinnamon, and sugar onto the dough. Then cut into strips and roll like a cinnamon roll. Cook on a cookie sheet with your pie for 10 or 15 minutes. Such a yummy treat!

What’s your favorite type of pie crust?

Do you like an all butter pie dough, butter and shortening, or some other combination? Let me know in the comment section below.