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The Rockabilly Baker

Pie Crust (Double Crust Pie)

This crust is pure golden, buttery magic. Crisp, tender & flaky... ready to cradle any filling you want to throw its way. Dough can be made up to 1-2 days ahead.
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Prep Time 15 minutes
Ingredients Equipment Method Video Notes

Ingredients
  

  • 300 GRAMS ALL-PURPOSE FLOUR CHILLED
  • ½ TSP FINE KOSHER SALT
  • 1 TBLS SUGAR
  • 230 GRAMS UNSALTED BUTTER CUBED & COLD (European Butter or Butter with a high fat content works best)
  • 120 GRAMS ICE COLD WATER
  • 1 TBS NEUTRAL OIL YOU CAN ALSO USE NUT OILS SUCH AS ALMOND, HAZELNUT, PISTACHIO OR WALNUT

Equipment

  • Bench Scraper
  • Tea Towel
  • Rolling Pin
  • Food Processor w. Blade Attachment

Method
 

  1. MIX FLOUR, SUGAR AND SALT IN FOOD PROCESSOR, PULSING ONCE OR TWICE TO COMBINE
  2. ADD HALF OF THE BUTTER TO FLOUR MIXTURE AND PULSE UNTIL COARSE PEA SIZE CHUNKS
  3. ADD REMAINING BUTTER AND PULSE AGAIN UNTIL SMALL PEA SIZE CHUNKS REMAIN, ABOUT 2-3 PULSES (BE CAREFUL NOT TO OVERWORK)
  4. COMBINE WATER & OIL. ADD HALF OF WATER SOLUTION TO DRY INGREDIENTS AND PULSE 1-2 TIMES
  5. ADD REMAINING WATER. PULSE AGAIN JUST 1-2 TIMES BEING VERY CAREFUL NOT TO OVERMIX
  6. MIXTURE WILL LOOK SLIGHTLY DRY AND CHUNKY (DON’T WORRY!)
  7. TURN MIXTURE OUT ONTO TEA TOWEL AND GATHER TOWEL TO COLLECT ALL OF THE MIXTURE, TWIST SLIGHTLY
  8. REMOVE TEA TOWEL AND USING BENCH SCRAPER CUT DOUGH IN HALF. STACK ONE HALF OVER THE OTHER AND PRESS
  9. CUT IN HALF AGAIN AND REPEAT UNTIL YOU’VE STACKED / CUT 5 TIMES. (SEE VIDEO ON INSTAGRAM)
  10. SEPARATE INTO TWO EQUAL DISKS, WRAP IN CLING FILM AND REFRIGERATE FOR AT LEAST 2-3 HOURS (OR OVERNIGHT) TO ALLOW THE FLOUR TO HYDRATE

Notes

  • REPLACE COLD BUTTER WITH COLD BROWN BUTTER OR VANILLA BUTTER
  • ADD A PINCH OF SPICE FOR A SPICY CRUST (LIKE CAYENNE, CINNAMON, BLACK PEPPER, OR GINGER)
  • REPLACE 1-2 T OF FLOUR WITH COCOA POWDER FOR A CHOCOLATE CRUST
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