Flaky Double Pie Crust from Scratch
Flaky Double Pie Crust in just 5 minutes (without chilling)! Just pushing the button of your food processor!
Prep Time1 hour hr 5 minutes mins
Total Time1 hour hr 5 minutes mins
Course: Dessert
Cuisine: American
Servings: 1 double pie crust
Calories: 2773kcal
- 1 cup cold butter
- 2 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon granulated white sugar
- 4 tablespoon cold water
Put cold butter, flour, salt, and sugar in your food processor and pulse for a few seconds. Pea sized butter flakes should be still visible. Add one tablespoon water after another and pulse for 1-2 seconds after every tablespoon.
Separate Pie Crust into two halves and form discs out of it without kneading the dough. Let it rest in the fridge for at least 1 hour, but you can also make it one day ahead and chill it overnight.
Roll out both dough halves. The bottom layer should be greater than your 11-inch baking form that the edges are hanging out of the baking form.
Transfer bottom layer to baking pan, place filling on the bottom layer and place your top layer on top of the filling. Seal the edges carefully and cut the surface a few times that the steam of your filling can escape throughout baking. You can also cut your top layer in strips and arrange them as a grid on top of your filling.
Depending on your taste you can brush the surface with an egg white, a water-egg mixture, an egg yolk, and also sugar. Bake pie according to your pie recipes instruction.
Calories: 2773kcal | Carbohydrates: 240g | Protein: 34g | Fat: 187g | Saturated Fat: 117g | Cholesterol: 488mg | Sodium: 2789mg | Potassium: 388mg | Fiber: 8g | Sugar: 3g | Vitamin A: 5675IU | Calcium: 101mg | Iron: 14.5mg