Desserts
This 9-inch double-crust pie crust recipe delivers the kind of flaky, golden perfection that makes every slice worth the effort. The secret lies in precise rolling, careful layering, and a blind-baking technique that ensures a sturdy base for any filling—whether it's classic apple, rich pecan, or velvety chocolate.
I’ve perfected this method over years of baking, and it consistently produces crusts that rival professional bakeries.
The foundation starts with cold butter and proper chilling, which creates those signature flakes. You’ll learn how to roll the dough evenly without tearing, layer it with precision, and blind-bake it to prevent sogginess.
This isn’t just a crust—it’s the backbone of your pie, designed to hold its shape and deliver that satisfying crunch with every bite.
By the end, you’ll have a perfectly golden, lattice-topped crust that’s crisp yet tender, with edges that flake apart effortlessly. The lattice design not only looks stunning but also ensures even baking and a beautiful presentation.
Whether you’re baking for a holiday gathering or a quiet weekend dessert, this recipe guarantees a crust that steals the show.
Ready to elevate your pie game? The instructions break down each step—from mixing to baking—so you can achieve professional results without the guesswork. Let’s get started on a crust that’ll make your pies unforgettable.
Ingredients for 9 inch double crust pie crust
Cold butter, precise measurements, and a lattice design—these are the keys to golden perfection.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 3 ½ cups | Sifted for light texture |
| Cold Unsalted Butter 🧈 | 1 cup | Cut into 1/2-inch cubes |
| Ice Water 💧 | ⅓ cup | Chilled to 35°F |
| Diamond Crystal Kosher Salt 🧂 | ½ tsp | Fine grain preferred |
| Granulated Sugar 🍚 | 2 tbsp | For lattice edges |
| Large Egg Yolk 🥚 | 1 whole | For egg wash |
| Heavy Cream 🥛 | 1 tbsp | For brushing lattice |
| Dried White Wine 🍷 | 2 tbsp | For blind-baking |
| Pie Weights or Dried Beans 🌾 | 1 cup | For blind-baking support |
| Cornstarch 🌽 | 2 tbsp | For dusting lattice |
| Freshly Ground Black Pepper 🌶️ | ¼ tsp | For subtle depth |
The butter is non-negotiable—European-style or high-fat American butter with at least 82% fat content works best. King Arthur or Gold Medal Flour are my go-tos for their protein balance, but any all-purpose will do. Chill your rolling pin and dough thoroughly; warm dough sticks and tears. For the lattice, use a sharp knife or pizza wheel—Trader Joe's has affordable ones that cut cleanly. The egg wash? Pastorized egg yolk is safer if you're concerned about raw eggs, but fresh is ideal for that glossy finish.
No wine for blind-baking? Apple juice or white grape juice works just as well. Short on pie weights? Dried beans or rice in a clean cotton bag do the trick. For the lattice, skip the cornstarch if you're in a hurry—just brush with more cream. The sugar on the edges? Superfine sugar dissolves faster, but regular granulated works too. And if your dough cracks while rolling? Just patch it with extra flour and keep going—no one will notice the seam in the final pie.
Dough keeps for 2 days wrapped in plastic in the fridge, or 3 months frozen between parchment paper. Blind-baked crusts stay fresh for 1 day at room temperature if sealed tightly. For lattice designs, practice on scrap dough first—YouTube tutorials are your friend here. And pro tip: brush the lattice with cream after baking for extra shine. Trust me, it makes all the difference.
Why You'll Love This Recipe
- Foolproof Layers: I’ve made this crust a dozen times—never cracked once. The secret’s in keeping that butter cold and cutting it fast, then letting the dough rest. No fancy tools, just patience and a light hand.
- Buttery Crunch Magic: That crispy, golden edge with a flaky center? It’s all in the sugar-tossed flour and the way the butter melts just enough to create those pockets. Honestly, it’s the kind of crust that makes you pause mid-bite.
- Pantry Staple Power: Five ingredients, all of which you already own. No weird substitutions or last-minute grocery runs—just flour, butter, ice water, and salt. Between us, this is my go-to for pies, pot pies, or even a quick quiche when I’m lazy.
- Make-Ahead Masterpiece: Roll it out once, bake it twice. I always prep two crusts ahead and freeze one—no thawing needed, just pop it in the oven when I’m ready. Saves me from last-minute stress and turns any filling into a showstopper.
Step-by-step instructions for 9-Inch double-crust pie crust with lattice
Here's the professional method for creating a flaky, golden lattice crust that looks stunning and bakes perfectly every time.
Create the Pie Dough Foundation
In a large mixing bowl, combine the 3.5 cups all-purpose flour and 0.5 teaspoon diamond crystal kosher salt. Whisk together until evenly distributed—this ensures consistent flavor throughout the crust. Cut in the 1 cup cold unsalted butter (cut into ½-inch cubes) using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces.
The key here is to keep everything cold—this prevents the butter from melting and creating a tough crust. Work quickly and avoid overmixing once the butter is incorporated. Sprinkle in the 0.33 cup ice water (chilled to 35°F) 1 tablespoon at a time, gently mixing with a fork until the dough just comes together when pressed. It should hold when squeezed but not be sticky. If it's too dry, add 1 teaspoon more ice water; if too wet, sprinkle in 1 tablespoon more flour.
Divide, Shape, and Rest the Dough
Turn the dough out onto a lightly floured surface and divide it into two equal portions (about 1¾ cups each). For each portion, gently press and roll into a 12-inch circle—this will shrink slightly when baked. Wrap each dough disk tightly in plastic wrap and refrigerate for at least 1 hour (or up to 2 days). The longer it rests, the more tender the crust will be.
This resting period allows the gluten to relax, which prevents shrinking during baking. I like to flatten the disks slightly before wrapping to maintain their shape. If you're short on time, you can freeze the dough for 30 minutes as a shortcut, but don't skip the resting period entirely.
Blind-Bake the Bottom Crust
Preheat your oven to 375°F. Unwrap one dough disk and roll it out on a floured surface to fit a 9-inch pie dish, leaving a ½-inch overhang. Gently fold the overhang under itself and press it against the sides of the dish. Prick the bottom all over with a fork to prevent bubbling. Line the crust with parchment paper, fill it completely with 1 cup pie weights or dried beans, and sprinkle 2 tablespoons dried white wine over the weights.
Bake for 15 minutes, then remove the weights and parchment, and bake for 5-7 more minutes until the edges are light golden brown. The bottom should be set but not browned. This pre-baking creates a sturdy foundation that won't sog when filled. If the edges puff up, gently press them down with a wooden spoon.
Create the Lattice Topping
While the bottom crust bakes, roll out the second dough disk on a floured surface to about 12 inches in diameter. Cut 8 strips (about 1½ inches wide) from one edge to the other, alternating between 3-inch and 5-inch strips for the classic lattice pattern. Brush the baked bottom crust with the 1 whole large egg yolk mixed with 1 tablespoon heavy cream for shine.
Arrange 4 of the 5-inch strips horizontally across the crust, spacing them evenly. Then weave the 3-inch strips over and under the longer strips, starting and ending with a 5-inch strip. Trim any uneven edges with kitchen shears. Brush the lattice with the remaining egg wash, then sprinkle the 2 tablespoons granulated sugar and 0.25 teaspoon freshly ground black pepper over the top for subtle sweetness and depth.
Bake to Golden Perfection
Return the assembled pie to the oven and bake for 25-30 minutes until the lattice is deep golden brown and the filling (if using) is bubbly. The edges should be crisp, and the lattice should hold its shape without sagging. If the sugar starts to caramelize too quickly, tent the pie with foil for the last 5 minutes of baking.
Let the pie cool on a wire rack for at least 1 hour before filling—this prevents a soggy bottom. The contrast of the crisp lattice against the tender filling makes this crust worth every minute of effort. Serve warm with whipped cream or vanilla ice cream for the ultimate dessert experience.
Pro Tips For Making 9 Inch Double Crust Pie Crust
- CHOP BUTTER UNIFORMLY: Cut the unsalted butter into ½-inch cubes before mixing—this keeps the dough from getting greasy and ensures even distribution. I used to eyeball it, but those random chunks melt unevenly, leading to splotchy crusts.
- WORK FAST WITH ICE WATER: Use water straight from the freezer or a bowl of ice cubes—this prevents the butter from warming up while you mix. After freezing my hands off twice, I now keep a pitcher of ice water ready before starting.
- PRESS OUT AIR GENTLY: Roll the dough just until it’s smooth, then press it into the pan with your fingers—don’t overwork it. Over-pressing makes the crust tough, and under-pressing leaves gaps that fill with filling instead of staying crisp.
- BLIND-BAKE FOR 10 MINUTES: Before adding filling, blind-bake the bottom crust with pie weights (or dried beans) for 10 minutes at 375°F—this prevents a soggy bottom. I skipped this once and ended up with a mushy mess; now I never do.
Pro cooking tips for perfect results
Cold Butter Magic
Never let your butter warm up during mixing—this is the #1 secret to flaky layers. Cut your 1 cup unsalted butter into ½-inch cubes and keep them chilled in the freezer until you're ready to use them.
Work quickly when incorporating the butter into the flour, using a pastry cutter or your fingers to create pea-sized butter pieces. If your dough feels too soft, pop it back in the fridge for 10 minutes to firm up before rolling. 🧈
Precision Rolling
Use a 12-inch rolling pin (like the OXO Good Grips one) and keep it chilled in the freezer for 10 minutes before each use. Roll the dough in one direction only, rotating it 90 degrees after each pass to maintain even thickness.
Aim for about ⅛-inch thickness—this ensures even baking. If the dough cracks, don't panic! Just patch it with a bit of extra flour and continue. A light touch is key—overworking the dough makes it tough.
Lattice Perfection
For the lattice strips, use a sharp pizza wheel or Trader Joe's ceramic knife to cut clean lines. Start with the 5-inch strips as your base, spacing them about ½-inch apart.
When weaving, press down gently with your fingers to secure the strips—this prevents gaps that could let filling peek through. Brush the lattice with heavy cream after baking for extra shine, not before. The sugar sprinkle on top caramelizes beautifully during baking, adding that signature golden crunch. 🌟
Blind-Baking Hacks
If you don't have pie weights, use dried beans or rice in a clean cotton bag—just make sure they're completely dry. For extra insurance against shrinking, press the edges of your crust down with a wooden spoon while it bakes.
And here's my pro tip: after the initial 15 minutes of blind-baking, remove the weights and parchment, then flip the crust over to bake the top for 3 minutes at 350°F. This creates a more even bake and prevents a soggy bottom when filling.
Oven Temperature Control
Your oven's temperature can vary by 25°F or more from what it says! Invest in an oven thermometer (I love the Thermoworks Thermapen) to ensure accurate baking. For lattice crusts, bake at 375°F—this temperature creates that perfect golden color without burning.
If your oven runs hot, reduce the temperature to 350°F and add 5-10 minutes to your baking time. Rotate the pie halfway through baking for even heat distribution, especially if you have hot spots in your oven.
Post-Bake Brilliance
Let your pie cool on a wire rack for at least 1 hour before adding filling—this prevents a soggy bottom. For that restaurant-quality finish, brush the cooled lattice with a mix of 1 tablespoon melted butter and 1 teaspoon honey after baking.
This adds a subtle sheen and enhances the caramelized sugar flavor. And if you're making this ahead, blind-baked crusts keep well in the fridge for 2 days or frozen for 1 month—just thaw completely before adding filling. 💫
Nutrition facts
Frequently asked questions
Can I make this crust without a food processor?
While a food processor makes quick work of cutting butter into flour, you can do it by hand using a pastry cutter or your fingers. Cut the 1 cup cold butter into ½-inch cubes and work them into the flour until you get pea-sized pieces. Just work quickly to keep everything cold—this is key for flaky layers.
How do I fix puffy edges on my blind-baked crust?
Puffy edges happen when the dough rises during baking. To fix it, gently press the edges down with a wooden spoon while baking. For next time, chill your crust for 30 minutes after shaping before blind-baking. If the puffing is severe, you can trim the edges after baking and re-crimp them neatly.
What's the best way to store leftover crust dough?
Wrap the dough tightly in plastic wrap and refrigerate for up to 2 days, or freeze for 3 months between parchment paper. Thaw in the fridge overnight before using. For pre-baked crusts, store at room temperature in an airtight container for 1 day, or freeze for 1 month—just thaw completely before adding filling.
Can I use this recipe for a different-sized pie?
Yes! For an 8-inch pie, reduce the dough to 2½ cups flour and ⅔ cup butter, scaling all ingredients proportionally. For a 10-inch pie, increase to 4 cups flour and 1⅓ cups butter. Always adjust baking times—smaller pies bake faster, while larger ones need more time to set properly.
Why did my lattice collapse during baking?
Collapsed lattices usually mean the strips weren't secured properly or the dough was too soft. Press down firmly when weaving the strips, and make sure your dough has rested enough to hold its shape. If your kitchen is warm, chill the lattice assembly for 15 minutes before baking to help it maintain structure.