Reviews (2)
Add Rating & Review
168 Ratings
5 star values:
29
4 star values:
26
3 star values:
73
2 star values:
26
1 star values:
14
Martha Stewart Member
Rating: 5 stars
02/03/2018
This pie crust came out super flaky and the flavor was delicious. The fluted edge I made spread quite a bit during baking, but I believe it would’ve done better if I had put the pie in the fridge to chill a bit before baking. Overall a good recipe that I will use again!
Martha Stewart Member
Rating: 5 stars
01/04/2014
Good basic dough recipe....similar to one my mother passed down to me.
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Gallery
Double-Crust Pie Dough
Credit:
Marcus Nilsson
Recipe Summary
prep: 20 mins
total: 1 hr
Yield: Makes enough for 1 double-crusted 9-inch pie
Ingredients
Ingredient Checklist
2 cups all-purpose flour
3/4 teaspoon coarse salt
2 sticks cold unsalted butter, cut into small pieces
1 large egg
2 tablespoons ice water, plus more if needed
1 tablespoon distilled white vinegar
Cook's Notes
Dough can be frozen up to 1 month.
Gallery
Double-Crust Pie Dough
Credit:
Marcus Nilsson
Recipe Summary
prep: 20 mins
total: 1 hr
Yield: Makes enough for 1 double-crusted 9-inch pie
Gallery
Double-Crust Pie Dough
Credit:
Marcus Nilsson
Double-Crust Pie Dough
Credit:
Marcus Nilsson
Double-Crust Pie Dough
Recipe Summary
prep: 20 mins
total: 1 hr
Yield: Makes enough for 1 double-crusted 9-inch pie
Recipe Summary
prep: 20 mins
total: 1 hr
Yield: Makes enough for 1 double-crusted 9-inch pie
prep: 20 mins
total: 1 hr
prep:
20 mins
total:
1 hr
Yield: Makes enough for 1 double-crusted 9-inch pie
Makes enough for 1 double-crusted 9-inch pie
Ingredients
Ingredients
- 2 cups all-purpose flour
- 3/4 teaspoon coarse salt
- 2 sticks cold unsalted butter, cut into small pieces
- 1 large egg
- 2 tablespoons ice water, plus more if needed
- 1 tablespoon distilled white vinegar
Directions
Place flour and salt in a food processor. Add butter and pulse until mixture resembles coarse meal with some blueberry-size clumps.
Beat together egg, ice water, and vinegar in a small bowl. Add to flour mixture and pulse just until incorporated, about 10 times more. Squeeze a small amount of dough to make sure it holds together. If dough is too dry, add more ice water, 1 tablespoon at a time. Divide dough in half and wrap each half in plastic wrap, forming each into 1 disk. Refrigerate at least 30 minutes and up to 2 days.
Cook's Notes
Dough can be frozen up to 1 month.
Cook’s Notes
Dough can be frozen up to 1 month.
Reviews (2)
Add Rating & Review
168 Ratings
5 star values:
29
4 star values:
26
3 star values:
73
2 star values:
26
1 star values:
14
Martha Stewart Member
Rating: 5 stars
02/03/2018
This pie crust came out super flaky and the flavor was delicious. The fluted edge I made spread quite a bit during baking, but I believe it would’ve done better if I had put the pie in the fridge to chill a bit before baking. Overall a good recipe that I will use again!
Martha Stewart Member
Rating: 5 stars
01/04/2014
Good basic dough recipe....similar to one my mother passed down to me.
Reviews (2)
Add Rating & Review
168 Ratings
5 star values:
29
4 star values:
26
3 star values:
73
2 star values:
26
1 star values:
14
Add Rating & Review
168 Ratings
5 star values:
29
4 star values:
26
3 star values:
73
2 star values:
26
1 star values:
14
168 Ratings
5 star values:
29
4 star values:
26
3 star values:
73
2 star values:
26
1 star values:
14
168 Ratings
5 star values:
29
4 star values:
26
3 star values:
73
2 star values:
26
1 star values:
14
- 5 star values:
- 29
- 4 star values:
- 26
- 3 star values:
- 73
- 2 star values:
- 26
- 1 star values:
- 14
Martha Stewart Member
Rating: 5 stars
02/03/2018
This pie crust came out super flaky and the flavor was delicious. The fluted edge I made spread quite a bit during baking, but I believe it would’ve done better if I had put the pie in the fridge to chill a bit before baking. Overall a good recipe that I will use again!
Martha Stewart Member
Rating: 5 stars
01/04/2014
Good basic dough recipe....similar to one my mother passed down to me.
Martha Stewart Member
Rating: 5 stars
02/03/2018
This pie crust came out super flaky and the flavor was delicious. The fluted edge I made spread quite a bit during baking, but I believe it would’ve done better if I had put the pie in the fridge to chill a bit before baking. Overall a good recipe that I will use again!
Rating: 5 stars
Rating: 5 stars
01/04/2014
Good basic dough recipe....similar to one my mother passed down to me.
All Reviews for Double-Crust Pie Dough
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Double-Crust Pie Dough
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
