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Double-Crust Pie Dough

Yield Makes 2 (10-in.) piecrusts
Time: 15 minutes, plus 1 hour to chill. This dough is a dream to work with—it won't split or crack when you roll it out.


  • 3 cups flour
  • 1 tablespoon sugar
  • 1 1/2 teaspoons kosher salt
  • 1 cup cold unsalted butter, cut into small pieces

Nutrition Information

  • calories 254
  • caloriesfromfat 55 %
  • protein 3.4 g
  • fat 16 g
  • satfat 9.8 g
  • carbohydrate 25 g
  • fiber 0.8 g
  • sodium 243 mg
  • cholesterol 41 mg

How to Make It

  1. In a food processor, whirl together flour, sugar, and salt. Add butter and pulse into pea-size pieces. Drizzle 2/3 cup very cold water over crumbs and pulse just until evenly moistened. Turn dough out onto a work surface and gather into a ball, turning dough to combine any dry crumbs.

  2. Wrap dough in plastic wrap, then press into a disk about 1 in. thick. Chill dough at least 1 hour and up to 2 days.

  3. Set dough on a lightly floured work surface and divide in half. With a lightly floured rolling pin, roll 1 half to form a round 1/8 in. thick and at least 14 in. wide; lift and turn dough occasionally, dusting underneath with more flour.

  4. Fold dough round in half, lift gently without stretching, and lay folded edge across center of a 9 1/2- to 10-in. deep-dish pie pan. Unfold and ease dough into pan. Trim edge evenly 1 in. beyond pan rim; discard scraps. Fold edge under itself so it's flush with and resting on top of rim.

  5. For a lattice top: On a piece of parchment paper, roll out remaining half of dough the same way. Cut dough into strips 1/2 in. to 3/4 in. wide. Transfer strips on parchment to a large plate and chill.

  6. Make ahead: Chill dough up to 2 days.

  7. Note: Nutritional analysis is per 1/12 of dough.