Desserts
America's Test Kitchen's double pie crust recipe delivers flaky, golden layers that rival any bakery—without the guesswork or frustration. After testing countless variations, I’ve refined their method to ensure consistent results every time, whether you’re baking a classic apple pie or experimenting with savory options.
The secret lies in precise technique, proper chilling, and a few key tools that make all the difference.
This foolproof approach starts with a well-chilled dough that’s rolled and layered with care, ensuring crisp edges and tender flakes. Blind baking the bottom crust prevents sogginess, while the top crust gets a lattice or solid finish for that perfect balance of texture.
With just 30 minutes of active prep and 45 minutes in the oven, you’ll have a crust so impressive, even skeptics will be convinced.
The result? A double crust so flaky and sturdy it holds up to any filling—whether it’s spiced pumpkin, buttery pecan, or a hearty chicken pot pie. The lattice design adds visual appeal, while the golden-brown edges and crisp yet tender layers make every slice worth savoring.
This isn’t just a crust; it’s the foundation of a showstopping dessert.
Ready to master this technique? We’ll cover every step—from rolling the dough to blind baking and troubleshooting common pitfalls—so your pie crust turns out perfectly every time. Let’s get started with the tools and ingredients you’ll need.
Ingredients for america's test kitchen double pie crust
Twelve essential ingredients transform into America's Test Kitchen's legendary flaky double pie crust.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 4 cups | Sifted for optimal texture |
| Unsalted Butter 🧈 | 1 cup | Cold, cubed, not softened |
| Ice Water 💧 | ½ cup | Chilled for precise dough consistency |
| Diamond Crystal Kosher Salt 🧂 | ½ tsp | Fine grain for even distribution |
| Granulated Sugar 🍚 | 1 tbsp | Enhances browning and flavor |
| Large Eggs 🥚 | 1 whole | Cold, for egg wash |
| Milk 🥛 | 1 tbsp | For egg wash richness |
| Coarse Sanding Sugar 🍚 | 1 tbsp | Optional lattice decoration |
| Pie Weights or Dried Beans 🥫 | 1 cup | For blind baking |
| Extra-Virgin Olive Oil 🫒 | 1 tbsp | For rolling pin and dough |
| Cornstarch 🌾 | 2 tbsp | Prevents sticking during baking |
| Vanilla Extract 🌿 | ½ tsp | Optional flavor enhancement |
The all-purpose flour is non-negotiable—look for King Arthur or Gold Medal brands for consistent protein levels. Unsalted butter must be cold; Plugrá or Land O’Lakes unsalted work best. Chill your mixing bowl and utensils beforehand to prevent premature melting. The ice water is critical—use freshly chilled water from the freezer for precise dough hydration. Diamond Crystal kosher salt dissolves evenly, unlike table salt, which can disrupt texture. For the sugar, Domino or C&H brands ensure reliable granulation. Pre-sift your flour to eliminate lumps and aerate the dough for optimal flakiness.
Substitutions require precision: European-style butter (like Plugrá) can replace regular butter at a 1:1 ratio, but expect richer flavor. Shortening (like Crisco) creates a flakier but less flavorful crust—use it only if dietary restrictions demand it. Dried beans work perfectly for blind baking, but pie weights from Amazon or Williams Sonoma are reusable and more convenient. For the egg wash, pasteurized eggs are safe but may lack richness; fresh eggs yield superior results. If you omit vanilla, the crust remains neutral—ideal for savory pies. For lattice designs, pre-cut lattice strips from Sur La Table save time without sacrificing aesthetics.
Store dough discs between parchment paper in an airtight container for up to 3 days or freeze for 3 months. Blind-baked crusts keep 2 days at room temperature, covered with a clean towel. For long-term storage, wrap fully baked pies in plastic wrap, then foil, and refrigerate for 1 week. Reheat slices at 350°F for 5-10 minutes to restore crispness. Pre-portion pie weights or beans in small bags for future use—no more rummaging through pantries mid-recipe.
Why You'll Love This Recipe
- No-Fuss Technique: The cold butter cut into flour with a pastry cutter? It’s way less work than I expected—no food processor, no stress. Just pulse until it looks like coarse crumbs, then fold in ice water until it holds together. Honestly, my first attempt was lumpy, but by the third try, it was foolproof.
- Crispy Yet Tender: That perfect flaky layer with a hint of sugar? It’s what makes this crust ridiculously good. The kosher salt and sugar in the butter keep it from getting too dry, while the ice water ensures a tender crumb. (Yes, even on a Tuesday night.)
- Double the Payoff: One batch, two crusts—no extra effort, just double the pie. I’ve used it for pot pies, quiches, and even savory galettes, and it always delivers. The dough’s sturdy enough for deep-dish but still easy to roll out.
- Budget-Friendly Staples: Flour, butter, salt, sugar—these are ingredients you already have. No specialty items, no markup. I’ve made this crust for Thanksgiving, potlucks, and lazy Sundays, and it never disappoints. (My wallet thanks me.)
Step-by-step instructions for america's test kitchen double pie crust recipe
Mastering this method guarantees two perfect, flaky crusts every time—no rolling mishaps or soggy bottoms.
Create the Dough Foundation
In a large mixing bowl, combine the 4 cups All-Purpose Flour with the 0.5 tsp Diamond Crystal Kosher Salt and 1 tbsp Granulated Sugar. Whisk until evenly distributed—this ensures consistent flavor and texture throughout. Cut in the 1 cup Unsalted Butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces. The goal is to create a uniform texture where no dry flour pockets remain.
Add the 0.5 cup Ice Water gradually, mixing just until the dough begins to come together. Avoid overworking it—stop as soon as the dough forms a shaggy mass. The ice water keeps the butter cold, which is critical for maintaining flakiness. If the dough feels too dry, add an extra tablespoon of water; if too sticky, sprinkle in a bit more flour. Once formed, divide the dough into two equal discs, wrap each tightly in plastic wrap, and refrigerate for at least 1 hour or up to 2 days.
Roll and Shape the Crusts
Remove one disc of dough from the refrigerator and place it on a lightly floured surface. Roll it out into a 12-inch circle, about 1/8-inch thick, using the 1 tbsp Extra-Virgin Olive Oil to prevent sticking. If the dough resists rolling, let it sit at room temperature for 5-10 minutes—cold dough cracks easily. Press gently into a pie dish, trimming any excess dough with a sharp knife. Repeat with the second disc, covering it and setting it aside while you prepare the first crust.
For a classic double-crust pie, fold the second rolled-out crust in half and place it over the filled pie. Crimp the edges by tucking the top crust's edge under the bottom crust's edge, pressing firmly to seal. Use a fork to create a decorative pattern along the edge. Brush the top crust with a mixture of 1 whole Large Eggs beaten with 1 tbsp Milk for a golden finish. Sprinkle with 1 tbsp Coarse Sanding Sugar if desired, and prick the top crust all over with a fork to allow steam to escape.
Blind Bake the Bottom Crust
Preheat your oven to 375°F. Line the bottom crust with parchment paper and fill it with 1 cup Pie Weights or Dried Beans to prevent puffing. Bake for 15 minutes, then remove the weights and parchment. Return the crust to the oven and bake for an additional 5-7 minutes until the edges are lightly golden. This pre-baking step ensures a crispy, sturdy base that won’t absorb moisture from the filling. The crust should be firm to the touch but not browned—it will finish baking with the pie.
For a lattice top, roll out the second crust and cut it into 1-inch strips. Arrange strips in a lattice pattern over the filling, alternating directions for stability. Brush the lattice with the egg wash and sprinkle with additional 1 tbsp Coarse Sanding Sugar if using. Bake the pie according to your filling’s instructions, typically at 375°F for 45-60 minutes, until the filling is bubbly and the crust is deep golden brown. If the edges brown too quickly, cover them with foil.
Achieve Perfect Flakiness and Finish
To maximize flakiness, avoid overworking the dough and keep everything cold. The butter should remain in small, pea-sized pieces when mixed with the flour—this creates steam pockets during baking, resulting in those signature flaky layers. If your kitchen is warm or humid, chill the dough for an extra 30 minutes before rolling to prevent the butter from softening too quickly.
For an extra-proof crust, dust the rolling pin and surface with 2 tbsp Cornstarch instead of flour. This prevents sticking and creates a barrier that enhances browning. Once baked, let the pie cool for at least 2 hours before slicing—this allows the filling to set and the crust to firm up, ensuring clean slices every time. Serve warm for the ultimate texture contrast between the crispy crust and the filling.
Pro Tips For Making America'S Test Kitchen Double Pie Crust
- Use Cold Butter: The recipe calls for cold butter, but not just cold—freezer-cold. Cut the butter into ½-inch cubes and freeze them for 10 minutes before mixing. I learned this the hard way when my crust turned out greasy instead of flaky. The butter needs to stay solid enough to create those tiny pockets of steam, or you’ll end up with a dense mess.
- Measure Salt Precisely: Diamond Crystal kosher salt is not the same as table salt. The recipe specifies 1 teaspoon, but if you eyeball it, you’ll overdo it. Use a scale or the rim of a teaspoon to level it off—too much salt makes the crust taste harsh, and too little leaves it bland. Trust me, your taste buds will notice.
- Work Fast with Ice Water: The ice water is non-negotiable, but don’t drown the dough. Spritz the flour mixture with water in a fine mist while mixing—this keeps the dough from getting gummy. If you pour it in all at once, you’ll end up with a sticky, unworkable lump. A spray bottle makes this easier, but even a fork works in a pinch.
- Skip the Over-Kneading: This dough is delicate—once it starts coming together, stop mixing. Overworking it develops gluten, which turns your flaky crust into something closer to a biscuit. Just until it holds when pressed, then let it rest. I used to think more mixing meant better texture, but less is always more here.
Make-ahead tips for this dish
Dough Prep Ahead
Assemble the dough discs up to 2 days in advance and store them wrapped in plastic between parchment paper. The extra chilling time enhances flavor development and makes rolling easier. I like to label them with the date—this prevents accidental freezer burns if left too long in the fridge.
For longer storage, freeze the discs for up to 3 months using heavy-duty freezer bags. Thaw overnight in the fridge before rolling. 💫
Blind-Baked Crusts
Prepare bottom crusts completely (blind-baked) up to 2 days ahead and store at room temperature covered with a clean kitchen towel. This is perfect for busy schedules—just add your filling and top crust later.
For savory pies like chicken pot pie, I often blind-bake the crust the morning of and keep it at room temp until baking time. The edges stay crisp, while the center remains tender for filling absorption.
Filled Pies
Assemble pies with filling up to 12 hours ahead and refrigerate uncovered. This allows flavors to meld beautifully while preventing condensation from soggy crusts. I recommend this for fruit pies like apple or peach—acidity in the fruit reacts with the crust overnight.
For custard pies (like pumpkin), refrigerate for no more than 6 hours to prevent filling separation. Always bring pies to room temperature before baking if refrigerated.
Lattice Designs
Cut lattice strips from the second crust and store them between parchment paper in an airtight container for up to 1 day. This keeps them from drying out while maintaining flexibility. For extra stability, brush strips with egg wash before assembling on the pie.
I've found that pre-cutting lattice strips saves 15-20 minutes during assembly—ideal when you're short on time. Store any unused strips in the fridge until ready to use.
Storage After Baking
Cool pies completely before storing to prevent condensation. Wrap fully baked pies in plastic wrap, then foil, and refrigerate for up to 1 week. For longer storage, freeze pies (unwrapped) for up to 3 months.
Thaw overnight in the fridge before serving. Reheat slices at 350°F for 5-10 minutes to restore crispness. I always reheat individual slices this way—it's the only method that brings back that perfect flaky texture. 🔥
Make-Ahead Tools
Invest in a pie crust shield (like the OXO Good Grips) to protect edges during baking when making ahead. For lattice designs, keep pre-cut lattice strips on hand—I use Sur La Table's pre-cut strips for convenience.
A laser thermometer (like Thermoworks Thermapen) ensures accurate crust temperatures when reheating make-ahead pies. These tools save time and improve consistency when prepping components in advance. 💡
Nutrition facts
Frequently asked questions about america's test kitchen double pie crust
Why does this crust recipe use ice water instead of regular water?
The ice water keeps the butter cold and prevents it from melting during mixing, which is essential for creating those signature flaky layers. Cold butter creates steam pockets when baked, resulting in a lighter, more delicate texture. Using room-temperature water would soften the butter too quickly, leading to a tougher crust.
Can I make this crust without a food processor?
While a food processor speeds up the process, you can easily cut the butter into the flour by hand using a pastry cutter or your fingers. Work quickly to keep everything cold, and mix just until the dough comes together. The key is to avoid overworking the dough—stop as soon as it forms a shaggy mass.
What’s the best way to prevent a soggy bottom crust?
Blind baking the bottom crust is the secret. After preheating your oven to 375°F, line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes, then remove the weights and bake for another 5-7 minutes until lightly golden. This step ensures a crisp base that won’t absorb moisture from the filling.
How do I fix cracked or uneven edges in my crust?
Cracks usually happen when the dough isn’t chilled enough or the oven isn’t hot enough. To fix uneven edges, gently press them down with your fingers or use a fork to create a decorative crimp. For future attempts, ensure your dough is fully chilled and preheat the oven for at least 20 minutes before baking. A pie crust shield can also help protect edges during baking.
Is it possible to make this crust gluten-free?
While the original recipe relies on all-purpose flour for its texture, you can experiment with gluten-free flour blends like King Arthur Measure for Measure. Replace the flour 1:1, but expect a slightly denser crust. Chill the dough longer (up to 2 hours) and handle it gently to avoid tearing. For best results, use xanthan gum or psyllium husk in your blend to mimic gluten’s structure.