Double Pie Crust Recipe! {Just 3 Ingredients}

Use this Double Pie Crust Recipe to make the easiest 3 ingredient pie crust ever!

Searching for the perfect pie crust? Guess what… you just found it! This easy Double Pie Crust Recipe without shortening is the only recipe you’ll ever need! Just 3 ingredients, and you’ve got a fool-proof crust, just like Grandma used to make!

Now I loved visiting my Grandma’s house when I was little, and I’ll bet you know why. That’s right… the pie! She was always coming up with a new delicious homemade creation. And your senses would kick into overload with those heavenly smells before you could even make it up to the front door! You could always count on her Homemade Fresh Blackberry Pie making an appearance, too. It was legendary!

But guess what… if there’s one thing Grandma knew better than anyone else it was this: Butter Makes Everything Better! Isn’t that the truth? That’s why this delicious All Butter Pie Crust Recipe is what dreams are made of! It’s rich, flaky, and the perfect complement to any pie! Plus, it will give a serious flavor upgrade to every bite.

Just trust me… once you know how to make this savory pie crust, you’ll never go back to store bought crusts again! Plus, this recipe is so versatile. Need a single pie crust recipe? Just cut this very easy pie crust recipe in half, or make both crusts and freeze one for later!

So what are you waiting for? Here’s what you’ll do…

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Pie Crust Ingredients List:

You’ll just need a few simple ingredients to make the BEST homemade pie crust…

• All-Purpose Flour
• Salt
• Cold Unsalted Butter
• Ice Water

How Do You Make a Pie Crust?

It’s so easy! All you need to do is mix up the ingredients in a food processor until a dough forms.

Then… in about 5 minutes, you’ll have two delicious pie crusts ready to go! You can chill them in the refrigerator for later that day, or make them in advance and freeze them for later!

How to Freeze Pie Crust Dough:

Pie crust dough can remain in the refrigerator for 3 days, or you can freeze for up to 3 months.  If freezing crusts, flatten discs, flour each side, wrap in plastic wrap, wrap again in foil, and then place in quart freezer bags removing as much air as possible.

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• 25+ Easy Pie Recipes To Try This Year!

Double Pie Crust Recipe

What Your Frugal Friends Are Saying About This Recipe…

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Alexandra writes: “This works so well!”

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Double Pie Crust Recipe

This easy Double Pie Crust Recipe without shortening is the only recipe you'll ever need! Just 3 ingredients, and you've got a fool-proof crust!

Prep Time15 minutes mins

Total Time15 minutes mins

Course: Dessert

Cuisine: American

Keyword: butter pie crust, flaky pie crust, homemade crust

Servings: 2 9″ crusts

Ingredients

• 1 cup Cold Unsalted Butter cut into tiny cubes
• 2 1/2 cups All Purpose Flour
• 1 tsp. Salt
• 7 tbsp. Ice Water

Instructions

• Add Flour and Salt to Food Processor, and pulse for several seconds until well combined.
• Then add Butter to Food Processor, and continue pulsing until mixture turns into larger crumbs.
• Finally, gradually add Water to Food Processor {1 tbsp. at a time}, and pulse for several seconds each time. Continue pulsing until mixture turns into a ball of dough.
• Remove dough from food processor, separate into 2 equal portions, flatten out with your hands into discs, and wrap in plastic wrap. Transfer dough to refrigerator to chill for a minimum of 3 hours, or overnight.*
• When you're ready to make your pie, roll out your chilled pie crust on a well-floured surface, using a floured rolling pin. After each roll, turn dough 1/4 turn counterclockwise and roll again. If some areas need more pieces, just remove some dough from the outer edges, patch it into to the empty spots, and continue rolling as normal.
• Make sure that your crust is larger than your pie dish, to account for the edges and crimping.
• Once your crust is rolled out, trim the outer edges into a circle, fold crust into quarters, transfer to pie dish, carefully unfold, and evenly press the crust into the bottom and edges of your dish.
• Then trim edges around the sides with a sharp knife to fit your dish.
• If using just one crust per pie {like a pumpkin pie or pecan pie}, crimp edges and bake your pie!
• If using two crusts per pie {like an apple pie, peach pie, blackberry pie, etc.}, create your lattice topping with the second crust, crimp edges, and bake your pie!

Notes

*Pie crust dough can remain in the refrigerator for 3 days, or you can freeze for up to 3 months.  If freezing crusts, flatten discs, flour each side, wrap in plastic wrap, wrap again in foil, and then place in quart freezer bags removing as much air as possible.

So how easy was that?!?

What You’ll Need to Make This Double Pie Crust Recipe:

Food Processor

Wooden Rolling Pin

Pie Crust Rolling Mat

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