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Double Pie Crust Recipe! {Just 3 Ingredients}

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

Double Pie Crust Recipe Homemade

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…

Related:

How Do You Make a Pie Crust?

It’s easy! You’ll just need a few ingredients…

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

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!

Related: 20+ Easy Pie Recipes To Try This Year!

Double Pie Crust Recipe

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What Your Frugal Friends Are Saying About This Recipe…

Alexandra writes: “This works so well!”

Double Pie Crust Recipe Homemade
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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 mins
Total Time15 mins
Course: Dessert
Cuisine: American
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, wrap in plastic wrap, 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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Comments

    • Heidi says

      Oh yes… you definitely do, Nancy! They seem intimidating, but they’re actually SO easy to make from scratch! 🙂

      Reply

  6. Michelle says

    My husband makes pumpkin pie for Thanksgiving every year and uses frozen pie crusts to save time. This year we won’t be rushing so I’m giving him this recipe to try!

    Reply

  10. Danielle says

    It’s so interesting to me how everyone has their own method of making pie crust! My grandma used ice cubes to chill the water. Homemade crust is just the best!

    Reply

    • Heidi says

      I agree, Danielle! There really are so many different ways to get the job done. I usually just use water that has been chilled in the refrigerator, but ice cubes to chill the water would work great, too! 🙂

      Reply

  11. CoCo says

    Learning how to make a pie crust is on my baking bucket list, Heidi, so I am super excited to try this out. There is just something about sweet and savory pies that make the winter and holiday season feel so cozy. Thanks again for always giving us easy recipes. Things are totally bananas right now and easy is what we all need 🙂 Hugs and thank yous, CoCo

    Reply

    • Heidi says

      You’re very welcome, CoCo! During crazy times, there is something so calming and therapeutic about baking things from scratch. And once you start making your own pie crusts, you’ll be amazed at how easy it actually is! 🙂

      Reply

  17. Christie says

    That is so amazing! I love a simple pie crust like this where you only need three ingredients! Great for baking season as the months get colder!

    Reply

    • Heidi says

      Thanks, Alex! It really is unbelievably easy to make your own… and I just love how much better homemade pie crusts taste, too! 🙂

      Reply

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