How to Make Pastry Dough for Flaky Double Crust Pie

Flaky, buttery double crust pastry made from scratch — perfect for both sweet and savory pies.

Prep Time20

Cook Time40

Total Time1

Course: Baking, Dessert

Cuisine: Filipino, Western

Keyword: double crust pie, pastry dough, pie crust

Servings: double crust pie

Calories: 2773kcal

Author: Vanjo Merano

Combine all-purpose flour, salt, and sugar in a mixing bowl. Mix well.
2.5 cups all-purpose flour, 1 teaspoon salt, 0.5 teaspoon sugar
Add chilled unsalted butter to the dry mixture. Cut the butter into the flour using a pastry cutter or fork until the mixture looks coarse with small butter bits.
1 cup unsalted butter
Gradually add ice-cold water, one tablespoon at a time, mixing gently until the dough starts to come together.
6 tablespoons ice-cold water
Form the dough into a ball and divide it into two equal parts. Flatten each into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Place one disk of dough on a floured surface and roll it into a 12-inch circle. Transfer it to a pie pan and press gently into the bottom and sides.
2.5 cups all-purpose flour
Add your preferred pie filling. Roll out the second dough disk to cover the pie, trim excess, and crimp the edges to seal. Cut small slits on top for steam to escape.
Refrigerate the assembled pie for 15 minutes before baking. Bake in a preheated oven at 375°F to 400°F until the crust is golden brown.

Keep all ingredients cold to ensure a flaky crust.
Avoid overmixing the dough once water is added to prevent toughness.
You can freeze the dough for up to three months and thaw it in the refrigerator before using.