Desserts
America's Test Kitchen double pie crust recipe delivers flaky, golden layers that stay tender for hours—no soggy bottoms or tough edges. The secret lies in cold butter layers that melt into delicate pockets during baking, a technique perfected through years of testing.
I’ve made countless crusts, and this method consistently produces results that rival bakery-quality pies. Whether you're baking a classic apple pie or a savory quiche, this foundation ensures every bite is crisp yet tender.
This recipe uses simple ingredients—all-purpose flour, cold unsalted butter, ice water, and salt—combined with precise techniques to create the ideal texture. The dough rests twice: first in the refrigerator to firm up, then again after rolling to relax the gluten.
This chilling step prevents shrinking and ensures even baking. For double-crust applications, the same dough handles both lattice and solid tops with ease, making it versatile for any pie.
By the time your pie emerges from the oven, you’ll have a crust that’s golden brown and shatteringly crisp on the outside while remaining tender inside. The butter layers create those signature flaky pockets that make every bite satisfying.
This method also works for tarts and hand pies, proving its reliability across dishes. Ready to master the perfect crust? Let’s get started.
The beauty of this recipe lies in its adaptability. Swap all-purpose flour for gluten-free blends or use vegan butter for a plant-based version without sacrificing flakiness. The same principles apply—cold butter, minimal handling, and proper chilling.
Once you try this method, you’ll never settle for anything less than a restaurant-quality crust at home.
Ingredients for america's test kitchen double pie crust
Four simple ingredients transform into flaky layers that rival bakery perfection.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 3 cups | Sifted for even texture |
| Unsalted Butter 🧈 | 1 cup | Cold, cubed into 1/2-inch pieces |
| Ice Water 💧 | ½ cup | Freshly chilled, not tap |
| Diamond Crystal Kosher Salt 🧂 | ½ tsp | Fine grain preferred |
| Granulated Sugar 🍚 | 1 tbsp | Balances butter sweetness |
| Large Egg Yolks 🥚 | 1 whole | For binding, optional |
| Cornstarch 🌾 | 1 tbsp | Enhances flakiness |
| White Vinegar 🍶 | 1 tsp | Brightens flavor |
The butter is non-negotiable—European-style unsalted butter like Plugrá or Kerrygold delivers the best flavor and texture. Most grocery stores carry it, but specialty shops like Whole Foods or Gourmet Gift Baskets offer higher-fat options (82%+ butterfat) that create superior flakiness. If you can't find European butter, Land O'Lakes unsalted works in a pinch. The key is keeping it stone cold—cut it into uniform 1/2-inch cubes and freeze for 10 minutes before mixing. This ensures even distribution and prevents melting during the dough's first rest.
No ice water? Cold water from the fridge plus 1 ice cube works, but freshly chilled is ideal. The egg yolks are optional but add structural integrity—omit for vegan version and add 1 tbsp extra ice water. For gluten-free adaptations, substitute King Arthur gluten-free flour blend (1:1 ratio) and reduce ice water by 1 tbsp. The vinegar brightens the crust slightly, but if you're sensitive to acidity, lemon juice at half the amount is a fine swap. The cornstarch isn't just for flakiness—it also helps bind the dough slightly better than regular flour, especially in humid climates.
This dough requires two mandatory rests: first in the fridge (30-60 minutes) to firm up, then again after rolling (15-30 minutes) to relax the gluten. Wrap tightly in plastic wrap for both rests to prevent drying. The dough can be made 2 days ahead—store between parchment paper in an airtight container. For double-crust pies, roll the second crust immediately before baking to maintain crispness. Leftover dough? Shape into a disk, wrap, and freeze for up to 3 months—thaw overnight in the fridge before using.
Why You'll Love This Recipe
- No-Fuss Assembly: I swear, this crust comes together in three steps—cut butter into flour, toss in ice water, then fold it like you’re making a blanket. No food processor, no stress, just cold hands and a light touch. Honestly, my kids think it’s a science experiment, but I know it’s foolproof.
- Butter-Laced Magic: That cold, cubed butter melting into flaky layers? It’s the kind of texture that makes you pause mid-bite. The sugar in the dough? Just enough to give it a whisper of sweetness that balances savory fillings—like a secret handshake between crust and pie.
- Double the Fun: Make two crusts at once and suddenly you’ve got backup for potlucks, freezer meals, or that last-minute dessert emergency. I keep one in the fridge for quiche and the other in the freezer for apple pie—no last-second store runs needed.
- Budget-Friendly Staples: Flour, butter, salt, sugar—these are the pantry basics that don’t break the bank. A single batch costs me less than takeout, and it stretches across pies, hand pies, or even a crispy tart base. (Yes, even on a Tuesday night.)
Step-by-step instructions for america's test kitchen double pie crust
This method delivers the legendary flakiness that holds up all day—no shortcuts, just science-backed technique.
Cut and Chill the Cold Butter
Place the 1 cup unsalted butter in the freezer for 15 minutes to firm up completely. Cut it into ½-inch cubes while still cold—this ensures even distribution when mixed with flour. The butter must remain rock-hard throughout mixing, or you'll lose that signature flakiness. I like to use the back of a chef's knife to press the cubes into the flour mixture later, which creates those perfect thin layers.
If your kitchen isn't cold, chill the butter in the freezer for an extra 5 minutes. You can't rush this step—warm butter melts too quickly during rolling, resulting in tough crust instead of flaky layers. Keep the butter cubes in the freezer until ready to use, and work quickly once you begin mixing.
Mix Dry Ingredients and Incorporate Butter
In a large bowl, whisk together the 3 cups all-purpose flour, 1 tablespoon cornstarch, ½ teaspoon diamond crystal kosher salt, and 1 tablespoon granulated sugar. Sift the flour first to eliminate lumps—this creates a lighter, more tender crust. The cornstarch is our secret weapon for flakiness, while the sugar balances the butter's richness.
Add the cold butter cubes to the flour mixture and use your fingertips to gently toss everything together. Press the butter pieces into the flour with your fingers, coating each cube lightly. Avoid overworking the dough—just distribute the butter evenly. You'll see some flour clinging to the butter, which is perfect. The goal is to create pockets of fat that will melt during baking and create steam for those signature flaky layers.
Add Wet Ingredients and Form the Dough
In a separate small bowl, whisk together the ½ cup ice water, 1 teaspoon white vinegar, and 1 whole large egg yolk. The vinegar brightens the crust slightly while the egg yolk adds binding power. The ice water is crucial—it keeps the butter cold longer during mixing. Pour this liquid mixture 1 tablespoon at a time into the flour-butter mixture, gently stirring with a fork or wooden spoon.
Only add enough liquid to bring the dough together when pressed. It should form a shaggy mass that comes together when squeezed. If it's too dry, add 1 more teaspoon ice water; if too wet, sprinkle in 1 teaspoon flour. The dough should hold together when pressed but not be sticky. Wrap the dough tightly in plastic wrap and refrigerate for at least 1 hour—this resting period relaxes the gluten and makes rolling easier.
Roll and Layer the Double Crust
Divide the chilled dough into two equal portions. On a lightly floured surface, roll one portion into a 12-inch circle about ⅛-inch thick. Keep the second portion wrapped in plastic until ready to use. The rolling pin should be floured lightly but not heavily—too much flour makes the dough tough. Rotate the dough as you roll to maintain even thickness.
Transfer the rolled crust to a parchment-lined baking sheet. Repeat with the second portion, rolling it slightly thinner than the first if using for a top crust. The key to a perfect double crust is keeping everything cold. If the dough starts to soften, return it to the refrigerator for 10 minutes before rolling. The cold butter must remain intact during this process—any melting will compromise the flakiness.
Bake for Maximum Flakiness
Preheat your oven to 375°F. Place the bottom crust on a parchment-lined baking sheet and prick it all over with a fork to prevent puffing. Fill with your pie filling (not provided here), then top with the second crust. Seal the edges by crimping with a fork or your fingers, then cut 4-5 slits in the top crust for steam to escape.
Bake for 45-55 minutes until the crust is deep golden brown and the filling is bubbly. The edges should be crisp, and the center should be set but still slightly soft. For extra flakiness, I recommend brushing the top crust with 1 tablespoon ice water before baking—this creates steam that separates the layers beautifully. Let the pie cool for at least 2 hours before slicing to allow the crust to set completely and maintain its flaky texture.
Pro Tips For Making America'S Test Kitchen Double Pie Crust
- Cut Butter Cold: Pull your unsalted butter straight from the fridge—no thawing—and chop it into pea-sized pieces while it’s still hard. The ATK recipe relies on this for flaky layers, and skipping it means you’ll end up with a tough crust instead of that perfect shatter.
- Measure Salt Precisely: Diamond Crystal kosher salt is not the same as table salt—use the recipe’s exact 1 teaspoon per crust, leveled off. I learned this the hard way when my crust tasted bland (under-salted) or harsh (over-salted).
- Work Fast with Ice Water: Keep your ice water in a separate bowl with a spoon, not in the mixing bowl—this prevents the butter from melting too soon. Add it one tablespoon at a time while mixing just until the dough comes together. Overmixing = tough crust.
- Rest Before Rolling: Let the dough rest for at least 30 minutes in the fridge before rolling—this relaxes the gluten and makes it easier to handle. I used to skip this and ended up with a crust that cracked like a biscuit when blind-baked.
Essential equipment for perfect results
Must-Have Tools
Start with a 12-inch rolling pin—I recommend the OXO Good Grips for its non-slip handle and even pressure. A sharp chef's knife (like Mac Knife Professional) is essential for cutting cold butter into precise ½-inch cubes.
For measuring, a digital kitchen scale (I use OXO's 11-pound model) ensures accuracy with flour and butter—never eyeball measurements for pie crust. 🧈
Pastry Tools
A pie bird (or fork) is your secret weapon for venting steam during baking—Wilton's stainless steel model is my go-to. For shaping edges, a pie crimper (like Wilton's adjustable one) creates professional-looking seals, but a fork works in a pinch.
A bench scraper (I prefer OXO's 12-inch) helps divide dough evenly and cleanly. These tools save time and prevent common mistakes like uneven crusts or soggy edges.
Budget Alternatives
Skip the fancy tools? No problem. Use a wooden rolling pin (like Lodge's cast iron alternative) for even pressure. A serrated knife works for butter cubes if you don’t have a chef’s knife.
For crimping, press the edges with your fingers or use a fork—just press firmly to seal. A measuring cup set (like Pyrex's glass cups) is better than spoons for flour and butter. The key is cold butter and gentle handling—tools just make it easier.
Oven Essentials
Line your baking sheet with parchment paper (I use If You Care Unbleached) to prevent sticking and ensure even browning. A pizza stone or steel (like Baker's Advantage) helps crisp the crust faster, but a heavy baking sheet works too.
Preheat your oven for at least 15 minutes to reach 375°F—this ensures consistent baking. For double-crust pies, place a pie on a wire rack after baking to cool evenly and maintain crispness. ⚡
Storage Containers
Store leftover dough in airtight containers (I use Rubbermaid Brilliance) between parchment paper to prevent drying. For freezing, quart-sized freezer bags (like Ziploc Gallon) save space and thaw faster than containers.
Label everything with dates—dough keeps for 2 days in the fridge or 3 months in the freezer. Thaw overnight in the fridge before rolling to avoid melting butter.
Nutrition facts
Frequently asked questions
Why does America's Test Kitchen recipe use cold butter instead of softened butter?
The cold butter creates distinct layers that melt during baking, producing that signature flaky texture. When butter melts too soon (from warm dough), it creates steam pockets that separate the layers beautifully. Softened butter blends too much with the flour, resulting in a tougher crust. Always keep butter rock-hard—cut it into ½-inch cubes and freeze for 15 minutes before mixing.
Can I make this double crust recipe without a rolling pin?
Yes! Use a clean wine bottle or a wooden spoon handle wrapped in parchment paper for rolling. For extra thickness control, gently press the dough with your fingers or use the bottom of a heavy mug. The key is to keep the dough cold and even—work quickly and return to the fridge if it softens. A fork works well for shaping edges too.
How do I prevent my double crust from shrinking during baking?
Shrinking happens when dough warms up too fast. First, chill the dough for 1 hour before rolling, then keep it cold while assembling. Use parchment paper to transfer rolled crusts to your pie dish—never drag it. For extra stability, pre-bake the bottom crust for 5 minutes at 375°F before adding filling. This "blind bake" creates a sturdy base that resists shrinking.
What's the best way to handle this dough in humid weather?
Humidity makes dough sticky and harder to roll. First, use 1 tablespoon less ice water (start with ¼ cup instead of ½ cup). Keep your workspace chilled—place a bowl of ice nearby and work quickly. If dough sticks, dust with extra flour only where needed (avoid over-flouring). For extra insurance, add 1 extra tablespoon cornstarch to the dry ingredients. Store unused dough in an airtight container with a damp towel to retain moisture.
Can I use this crust for savory pies like quiche?
This crust works perfectly for savory applications. For quiche, blind-bake the bottom crust for 10 minutes before adding the custard filling. The golden-brown edges complement cheesy fillings beautifully. Add ½ teaspoon more salt to the dough if your savory filling is already salty. The flaky texture contrasts wonderfully with creamy or meaty fillings.