This recipe is slightly adapted from Anna Olson’s Double Crust Pie Dough. It is designed for pies with wet fillings such as blueberry, pumpkin, or butter tarts so that the crust does not get soggy. You can half this recipe if you need one pie crust, or freeze half of the batch for later use.
Servings: 2 pie crusts
Difficulty: Easy
Prep Time: 15 minutes | Cook Time: 0 minutes | Total Time: 15 minutes
Ingredients:
- 2 ¼ cups all-purpose flour
- 4 tablespoons white sugar
- 1 teaspoon salt
- 1 cup cold unsalted butter, cut into small pieces
- 6 tablespoons ice cold water
- 1 tablespoon lemon juice
Directions:
Stir the flour, sugar and salt to combine in a bowl using a whisk. Cut in the butter by hand with a pastry cutter or a fork until just small pieces of butter are approximately the size of peas. Once the butter is about this size, the mixture as a whole should be a pale yellow colour.
In a separate small bowl, stir the water and lemon juice together. Add this to the dough all at once, mixing until the dough just comes together. Lightly sprinkle flour over your work surface and dump the pie dough out onto it. Shape the dough into 2 even discs and wrap them each in plastic wrap. Place them in the refrigerator for at least 1 hour before rolling them out. You can also make this way in advance and freeze the pie dough (up to two months) and simply thaw it in the refrigerator before rolling it out.
After the pie crust has rested for 1 hour, lightly sprinkle flour on your work surface and rolling pin. Unwrap the pie dough and roll out each disc of dough to 1/2 centimeter thickness using the rolling pin, rotating the dough periodically so that it does not stick to your work surface. Add more flour to your work surface and rolling pin to ensure that the dough does not stick. Once the dough is rolled out to the correct thickness, lift the whole sheet into a 9-inch pie dish. Press the dough into the pan- don’t stretch it- and trim the edges of the pie so that you have 5 centimeters of excess pie crust hanging over the sides of the dish. Tuck the excess dough underneath itself to form the crust and crimp the edges in whatever style you want.
