Desserts
Betty Crocker's double pie crust recipe delivers the kind of crisp, flaky layers that make every slice worth savoring. The secret lies in precise technique—chilling the dough thoroughly, rolling it evenly, and baking the bottom crust just enough to create a sturdy foundation before adding filling.
I've perfected this method over years of baking, and it consistently produces that signature shatter when you cut into it.
This recipe uses a classic all-butter crust with a touch of shortening for flexibility, ensuring the layers stay crisp even after baking. The dough is divided into two equal parts, each rolled and layered carefully to create that iconic double-crust effect.
Whether you're making a classic apple pie or a rich pecan tart, this method guarantees professional-quality results every time.
What sets this crust apart is the blind baking technique for the bottom layer—preventing sogginess while maintaining that perfect golden-brown color.
The top crust gets a decorative cut or lattice pattern for visual appeal, but the real magic happens in the texture: tender, flaky layers that practically melt in your mouth. The aroma alone will have everyone gathering around the kitchen.
Ready in just under 2 hours (including chilling time), this recipe is ideal for holiday pies, family gatherings, or anytime you crave that homemade taste. The dough can be prepped ahead and refrigerated for up to 48 hours, making it perfect for busy bakers.
Let's get started on creating crusts that will impress even the most critical pie lovers.
Ingredients for betty crocker double pie crust
Four cups flour, two of butter, and a touch of science for that iconic shatter.
| Ingredient | Amount | Notes |
|---|---|---|
| Unsalted Butter 🧈 | 2 cups | Cold, cubed for flakiness |
| All-Purpose Flour 🌾 | 4 cups | Sifted, plus extra for dusting |
| Shortening 🧈 | ½ cup | Vegetable shortening preferred |
| Ice Water 💧 | ½ cup | Chilled, for precise mixing |
| Granulated Sugar 🍚 | 1 tbsp | For balance, not sweetness |
| Kosher Salt 🧂 | 1 tsp | Fine grain preferred |
| Large Eggs 🥚 | 1 whole | Cold, for binding |
| White Vinegar 🍶 | 1 tbsp | For tenderizing gluten |
| Pastry Brush 🎨 | 1 whole | For egg wash |
| Pie Weights or Dried Beans 🥣 | 2 cups | For blind baking |
| Coarse Sugar 🍚 | 1 tbsp | Optional for lattice crust |
The butter-to-flour ratio is non-negotiable here—European-style unsalted butter (like Plugrá) delivers the best flavor and flakiness. Costco or specialty grocers carry it in bulk, but any high-fat butter works. Chill it thoroughly before cutting—cold cubes distribute evenly. The shortening (I use Crisco) adds flexibility without compromising flakiness. For flour, King Arthur or Gold Medal brands are sifted for optimal texture. Measure precisely: too much flour makes tough crusts, too little causes shrinking. The ice water is critical—add it gradually until the dough just holds together.
No butter? Lard at the same weight works for flakiness, though flavor differs. Shortening shortage? Coconut oil solidified in the fridge mimics texture. Vinegar can be swapped for lemon juice at equal parts, but it won't tenderize gluten as effectively. For blind baking, pie weights are ideal, but dried beans in a cloth bag prevent sogginess too. The coarse sugar on lattice crusts? Turbinado sugar caramelizes beautifully—skip it if you prefer a cleaner look. Egg wash can be made with heavy cream thinned with water if you're avoiding eggs.
Dough must rest at least 2 hours in the fridge—this is non-negotiable for flaky layers. Wrap tightly in plastic and store for up to 48 hours. For longer storage, freeze dough balls wrapped in parchment for up to 3 months. Blind-baked crusts keep 2 days in the fridge, but reheat at 350°F for 10 minutes to restore crispness. The lattice pattern? Practice on parchment first—uneven cuts show through filling. Leftovers? Crumble crust into pie crust mix for future use.
Why You'll Love This Recipe
- Here’s the secret: the combo of cold butter and shortening gives you that perfect flaky, golden-brown crust without tasting greasy. The sugar just adds a touch of sweetness that makes it taste like you slaved over it—even though you didn’t.
- No-Fuss Assembly: I swear by this crust because it’s basically foolproof—just mix the flour, sugar, and shortening (that’s right, no butter mess) until it looks like crumbs, then toss in ice water. No rolling pins required, and the dough stays cool enough to handle without sticking to your fingers.
- Buttery Without Overdoing It: Here’s the secret: the combo of cold butter and shortening gives you that perfect flaky, golden-brown crust without tasting greasy. The sugar just adds a touch of sweetness that makes it taste like you slaved over it—even though you didn’t.
- Double Duty, Zero Waste: Make two crusts at once, freeze one, and boom—you’ve got a backup for next week’s potluck or a last-minute dessert. I keep a stash in my freezer for lazy days when I don’t feel like piecing together a crust from scratch.
Step-by-step instructions for Betty Crocker's double pie crust
Master this classic technique for two perfect pie crusts that stay flaky and shatter like glass.
Prepare the Dough for Maximum Flakiness
In a large mixing bowl, combine the 4 cups all-purpose flour, 1 tbsp granulated sugar, and 1 tsp kosher salt. Whisk gently to distribute evenly—this ensures balanced flavor and texture throughout. Cut in the 2 cups unsalted butter, using a pastry cutter or your fingers, until the mixture resembles coarse crumbs with pea-sized butter pieces. This step is critical: cold butter creates steam during baking, which separates layers for that signature flakiness.
Next, add the 0.5 cup shortening and work it into the flour mixture using the same method. Shortening adds stability without losing flakiness. Finally, stir in the 1 tbsp white vinegar and 0.5 cup ice water, mixing just until the dough comes together. Avoid overworking—handle only until it forms a shaggy mass. Divide into two equal portions, flatten into discs, wrap tightly in plastic, and refrigerate for at least 2 hours (or up to 48 hours). Chilling prevents gluten development and makes rolling easier.
Roll and Layer the Crusts with Precision
On a lightly floured surface, roll one dough disc into a 12-inch circle, about 1/8-inch thick. Transfer to a 9-inch pie dish, pressing gently to shape it into the bottom and sides. Trim excess dough, leaving a 1/2-inch overhang. Repeat with the second disc, rolling it slightly larger than the first to create a top crust with a 1-inch overhang when placed over the filling.
For the classic "pressed" edge, fold the bottom crust's overhang upward at a 45-degree angle. Place the top crust over the filling, then fold the top crust's overhang downward to meet the bottom crust's folded edge. Press firmly along the seam to seal, using a fork to create a decorative pattern. This technique prevents shrinking and creates that iconic crimped edge. Preheat your oven to 375°F before baking.
Blind-Bake the Bottom Crust for Structure
Line the bottom crust with parchment paper and fill it completely with the 2 cups pie weights or dried beans. Bake for 15 minutes until the edges begin to golden. Remove the weights and parchment, then bake for an additional 5-7 minutes until the bottom is lightly golden. This step prevents a soggy crust when adding fillings later. The crust should be firm but not dark brown—you'll finish baking with the top crust in place.
Brush the baked bottom crust with a beaten 1 whole large egg, diluted with 1 tablespoon water using the pastry brush, for a glossy finish. Sprinkle the optional 1 tbsp coarse sugar over the lattice pattern (if using) or the entire top crust for sweet contrast. The egg wash adds color and shine, while the sugar creates a beautiful caramelized crust during baking.
Assemble and Bake the Double Crust
Place the top crust over the filling, ensuring it covers completely. Trim excess dough, leaving a 1-inch overhang. Fold the overhang under itself to create a sealed edge, then crimp with your fingers or a fork. Brush the top crust with the remaining egg wash for a golden finish. Bake at 375°F for 35-40 minutes, or until the crust is deep golden brown and the filling is bubbling.
For extra shine, brush the crust with melted unsalted butter after removing from the oven. Let cool for 1 hour before slicing—this allows the filling to set and prevents a gummy texture. The result? Two perfectly layered crusts with a crisp, shatterable texture that holds up to any filling, whether sweet or savory.
Pro Tips For Making Betty Crocker Double Pie Crust
- Chill the Dough Properly: The Betty Crocker recipe calls for refrigerating the dough, but I learned the hard way—don’t just shove it in the fridge and walk away. Wrap it tightly in plastic wrap first, then refrigerate for at least 2 hours. If you’re in a rush, freeze it for 30 minutes instead—just let it sit at room temp for 10 minutes before rolling. Cold dough is easier to handle and less likely to shrink.
- Cut Butter and Shortening Evenly: This recipe mixes butter and shortening, which is great for flakiness, but only if they’re cut the same size. Use a food processor or knife to chop both into tiny, pea-sized pieces—no big chunks. I used to eyeball it, and the crust turned out uneven. Uniform pieces melt at the same rate, guaranteeing that perfect layering.
- Don’t Overwork the Dough: Once you start mixing flour, butter, and shortening, stop as soon as the dough just holds together. Overworking it develops gluten, and that’s how you end up with a tough, chewy crust instead of a light, flaky one. Press it gently into a disc, wrap it, and let it rest—no need to knead like bread dough.
- Use Ice Water Sparingly: The recipe says to add ice water, but I’ve found that too much makes the dough gummy. Start with 1 tablespoon at a time, mixing just until the dough comes together. If it’s still dry, add a teaspoon more, but don’t drown it—this crust needs to be firm, not sticky. A damp sponge works better than liquid for binding.
Common mistakes when making this recipe
Overworking the Dough
This is the #1 mistake that kills flakiness—once you handle the dough, stop! Overmixing activates gluten, which makes the crust tough instead of tender. I’ve seen home bakers knead dough like bread, but pie crust should be handled minimally.
Work it just until it holds together, then let the chilling do the rest. 💡
Skipping the Chill
Never rush the 2-hour chill—this step is non-negotiable. Cold butter stays solid, creating those steam pockets for flaky layers. I’ve baked crusts straight from mixing, and they turn out dense and greasy. If you’re short on time, freeze the dough discs for 30 minutes as a last resort.
Uneven Rolling Thickness
Inconsistent thickness causes uneven baking—some parts burn while others stay pale. Roll both crusts to a uniform 1/8-inch thickness using a rolling pin or even a wine bottle wrapped in parchment. I check thickness by holding the crust up to light; shadows reveal thin spots. 🌟
Ignoring the Blind Bake
Adding filling to an unbaked bottom crust guarantees a soggy mess. Always blind-bake the bottom for 15-20 minutes with pie weights or beans. Without this step, juicy fillings (like apple or berry) will steam the crust, turning it into a sad, limp shell. Trust the process!
Using Warm Ingredients
Cold butter, cold water, and cold flour are your friends. Warm ingredients melt the butter prematurely, leading to greasy dough. I keep my mixing bowl in the freezer for 10 minutes before assembling.
Even the rolling pin should be chilled—use a marble slab or freeze it for 30 minutes before rolling.
Overfilling the Pie
Stuffing the pie too full causes the top crust to puff unevenly or crack. Fill only 2/3 full—this gives the crust room to expand without spilling.
I press the filling down gently to create a slight dome, then bake. Overfilling also risks a soggy bottom crust, even with blind baking. 🥧
Nutrition facts
Frequently asked questions
Can I make this double crust without shortening?
Yes, but you'll need to adjust the texture. Replace the 0.5 cup shortening with an extra 0.5 cup cold butter for flakiness, though the crust may be slightly less tender. For a vegan option, use 0.5 cup coconut oil chilled until solid—it mimics shortening's properties well. The key is keeping everything cold to maintain those signature layers.
How do I store leftover pie crust?
Wrap unused dough tightly in plastic wrap and refrigerate for up to 48 hours. For longer storage, freeze the dough discs wrapped in parchment for 3 months. Thaw overnight in the fridge before rolling. Pre-baked crusts keep 2 days in the fridge, but reheat at 350°F for 10 minutes to restore crispness. Crumbled crust can also be baked into mini pies or used as a topping for casseroles.
Why did my crust turn out tough instead of flaky?
Most likely, you overworked the dough or skipped chilling. Handle the dough minimally—just until it holds together—and refrigerate for the full 2 hours. Warm ingredients or uneven rolling can also cause toughness. For extra flakiness, try freezing your rolling pin for 30 minutes before rolling. The butter should stay pea-sized in the dough, not melted.
Can I use this crust for savory pies too?
This double crust works perfectly for savory dishes like chicken pot pie or quiche. For a richer flavor, add 1 tsp dried herbs (like thyme or rosemary) to the dough. Brush the baked bottom crust with garlic-infused oil instead of egg wash for a savory note. The buttery layers complement both sweet and savory fillings beautifully.
What's the best way to create a lattice top?
Roll the top crust to 1/8-inch thickness, then cut 1-inch strips with a sharp knife. Arrange strips in a herringbone or diamond pattern, alternating directions with each row. Press gently to seal seams. For extra flair, sprinkle with coarse sugar before baking—it caramelizes for a stunning finish. Practice on parchment first to perfect your cuts.