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5 from 1 vote

Classic Double Crust Pie Dough

A perfectly flaky pie crust!
Prep Time20 mins
Chilling Time1 hr
Total Time20 mins
Course: Dessert
Cuisine: pie
Servings: 2 crusts


  • 2 1/2 cups (300 g) all-purpose flour
  • 1 tablespoon granulated white sugar
  • 1 1/4 teaspoon kosher salt
  • 8 Tablespoons vegetable shortening cut into 1/2-inch pieces and chilled
  • 12 Tablespoons unsalted butter cut into 1/4-inch pieces and chilled
  • 6-8 tablespoons ice water


  • Process flour, sugar, and salt together in food processor until combined, about 5 seconds. Scatter shortening over top and process until mixture resembles coarse cornmeal, about 10 seconds. Scatter butter over top and pulse mixture until it resembles coarse crumbs, about 10 pulses.
  • Transfer mixture to large bowl. Sprinkle 6 tablespoons of the ice water over the mixture. Stir and press dough together, using a stiff rubber spatula, until dough sticks together. If dough does not stick together, stir in remaining ice water 1 tablespoon at a time.
  • Divide dough into 2 even pieces. Turn each piece of dough onto sheet of plastic wrap and flatten each into a 4-inch disk. Wrap each piece tightly in plastic wrap and refrigerate for 1 hour. Before rolling the dough out, let it sit on the counter to soften slightly, about 10 minutes.


Make Ahead: Freeze your discs of pie dough for up to 3 months.