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+ servings

Double Pie Crust All Butter

Buttery pie crust perfect for any pie that needs a lattice.
Course Dessert
Cuisine American
Keyword Butter Pie Crust
Prep Time 30 minutes
Total Time 30 minutes
Servings 24
Cost 5


  • 2 2/3 cups all-purpose flour (340 grams)
  • 1 teaspoon salt (you can use less if you want)
  • 1/4 teaspoon baking powder
  • 1 tablespoon sugar
  • 2 sticks unsalted butter, cold and cut into chunks
  • 1/2 cup ice water (I sometimes use half water and half vodka)
  • 1 tablespoon apple cider vinegar


  • Combine the flour, salt, baking powder and sugar and stir very well to mix. Put in the bowl of a food processor (or just use a mixing bowl if doing by hand).
  • Add half of the chunks of butter and pulse until mixture is coarse. Add remaining butter and pulse just until it is broken up with some larger pea size chunks here and there.
  • Add vinegar to the mixture and pulse to mix, then add half the water and pulse. Add the remaining water a tablespoon at time until mixture holds together when you pinch it. Most likely you will use it all.
  • Empty onto a pastry mat and pat into one big mass. Divide in half and wrap halves separately. Chill for at least and hour or until ready to use.