This recipe has been adapted from a William Sonoma double pie crust recipe. It has become my go-to crust recipe over the years as it's super easy, especially when you make it in a food processor, and comes out nice and flakey. Yes, this recipe requires a lot of butter but not as much as others. Moreover, there's no lard or shortening which are big turn offs for me. I always use salted butter instead of unsalted in baking because I like my salt but go easy on the added salt if your preferences are different. This makes a 9" pie.
Double Pie Crust
2.25 c all purpose flour (or try whole wheat pastry!)
3/4 tsp salt
3/4 c butter
8 Tbs ice water
Egg wash (1 egg + a splash of water)
1. Combine salt and flour. Using pastry cutter, hands, mixer, or food processor, add butter in small pieces until you have the consistency of coarse sand.
2. Add in ice water, on tablespoon at a time until the dough comes together. Do not over-knead as that will result in a tough crust.
3. Form two disks and refrigerate for at least 30 minutes or up to several days.***
4. Allow dough to come to room temperature before rolling out--dough should be rolled at least 2 inches larger than the size of your pie pan.
5. Brush with egg wash before baking.
***Something new I tried recently was to roll the dough to the width of my pie dish before chilling it for about 10-20 minutes. If the theory is that chilling causes the butter to solidify and solid butter makes the flakey crust, this would see to be a good idea since you'd melt the butter a bit when you handle it for rolling. However, be cautious of putting a too-cold pie dish into a hot oven. I let the pie dish rest out of the fridge while I prepared the filling.