A double-Crust Pie Dough Recipe

A double-crust pie dough recipe

Here’s a double-crust pie dough recipe for a 9-inch pie:

Ingredients:

• 2 ½ cups (315g) all-purpose flour
• 1 teaspoon salt
• 1 teaspoon sugar (optional, for sweet pies)
• 1 cup (2 sticks, 226g) cold unsalted butter, cut into small cubes
• 6-8 tablespoons ice water

Instructions:

1. Mix Dry Ingredients: In a large mixing bowl, whisk together flour, salt, and sugar (if using).
2. Cut in Butter: Add the cold butter cubes. Use a pastry cutter, two forks, or your hands to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter.
3. Add Ice Water: Drizzle in 6 tablespoons of ice water and gently mix with a fork. If needed, add more ice water, 1 tablespoon at a time, until the dough just comes together. Avoid overworking the dough.
4. Divide & Chill: Divide the dough into two equal discs, wrap each in plastic wrap, and refrigerate for at least 1 hour (or up to 2 days).
5. Roll Out:
   • Roll out one disc on a lightly floured surface into a 12-inch circle (⅛-inch thick). Fit it into a 9-inch pie pan, leaving a slight overhang.
   • Roll out the second disc into another 12-inch circle for the top crust.
6. Assemble Pie:
   • Add your filling to the bottom crust.
   • Place the top crust over the filling, trim excess dough, and crimp the edges to seal.
   • Cut slits in the top to allow steam to escape, or create a lattice design.

7. Baking Instructions:

   1. Preheat the oven to 425°F (220°C).
   2. Bake at 425°F for 15 minutes – This helps set the crust and gives it a nice golden start.
   3. Reduce the temperature to 375°F (190°C) and bake for 35-45 minutes – The filling should be bubbling, and the crust should be deep golden brown.

   For a golden crust, brush with an egg wash (1 beaten egg + 1 tablespoon milk).