Classic 2-Pie Crust Recipe

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After years of struggle, I finally perfected the Classic 2-Pie Crust Recipe. I picked up a few tricks along the way, and I’m sharing them with you in this post!

Related Recipes:

No Rolling Press-in-the-Pan Pie Crust
Buttermilk Pastry Pie Crust
Easiest All-Butter Pie Crust

Classic 2-Pie Crust Recipe - Something Swanky Dessert Recipes (1)

Ingredients

1 cup salted butter, chilled and cubed
2 1/2 cups all-purpose flour
1/2 tsp salt
1 tbsp vinegar
5-7 tbsp ice water

Classic 2-Pie Crust Recipe - Something Swanky Dessert Recipes (2)

Directions

Cut the butter into the flour and salt (see my tips below in this post). Make sure to leave large chunks of butter (larger chunks than you would think– I promise it helps).
Add 1 tablespoon of vinegar and 1 tablespoon of ice water. Use a fork fork to toss the mixture together.
Continue to add 1 tablespoon at a time of ice water, mixing with a fork in between each addition. The goal isnotto have a smooth cohesive dough. Instead, you want to addjust enough water for the dough to be sticky enough to hold together. The dough should be lumpy and ugly.
Divide the dough into two equal portions.
For each portion… gently pat the dough out into a thick disc. Use your fingers to press together any cracks in the dough.
Roll the dough out to be about 1/4 inch thick. Transfer the dough to a 9-inch deep dish pie dish.
Add the filling. Top with the second crust, and be sure to cut slits in the top to release the steam during baking. Alternatively, cut strips to form a lattice.
Bake according to the pie recipe directions.

Classic 2-Pie Crust Recipe - Something Swanky Dessert Recipes (3)

My #1 Pie Crust Tip

My pie crusts got approximately 1 million times better when I started doing this one silly thing…

I literally CUT the butter into the flour–with scissors!

I used to use a pastry cutter. And while I love pastry cutters for lots of other things, it turns out I was cutting the butter and flour into crumbs that were TOO small and fine for a pie crust. I didn’t realize that it’s best if the chunks of butter in the dough are much bigger.

When I switched to using scissors,everything changed. And all of the pieces fell in place for me. S0 if you always struggle with making that elusive perfect pie crust, give a good pair of kitchen scissors a try!

Yield: 2 pie crusts

Prep Time: 30 minutes

Total Time: 30 minutes

After years of struggle, I finally perfected the Classic 2-Pie Crust Recipe. I picked up a few tricks along the way, and I'm sharing them with you in this post!

Ingredients

1 cup salted butter, chilled and cubed
2 1/2 cups all-purpose flour
1/2 tsp salt
1 tbsp vinegar
5-7 tbsp ice water

Instructions

Cut the butter into the flour and salt (see my tips below in this post). Make sure to leave large chunks of butter (larger chunks than you would think-- I promise it helps).
Add 1 tablespoon of vinegar and 1 tablespoon of ice water. Use a fork fork to toss the mixture together.
Continue to add 1 tablespoon at a time of ice water, mixing with a fork in between each addition. The goal isnotto have a smooth cohesive dough. Instead, you want to addjust enough water for the dough to be sticky enough to hold together. The dough should be lumpy and ugly.
Divide the dough into two equal portions.
For each portion... gently pat the dough out into a thick disc. Use your fingers to press together any cracks in the dough.
Roll the dough out to be about 1/4 inch thick. Transfer the dough to a 9-inch deep dish pie dish.
Add the filling. Top with the second crust, and be sure to cut slits in the top to release the steam during baking. Alternatively, cut strips to form a lattice.
Bake according to the pie recipe directions.