Pie Crust for Two-Crust Pie

Pie Crust for Two-Crust Pie

Pastry for two-crust 9-inch pie.
Servings 2 pie crusts (one top and one bottom)


  • Kitchen scale
  • KitchenAId mixer (or similar)


  • 9 tbsps unsalted cultured butter, frozen
  • 7.5 ounces King Arthur unbleached all-purpose flour (1 1/2 cup using dip and sweep method)
  • 1/4 tsp fine salt
  • 1/8 tsp baking powder
  • 6 tbsps ice water
  • 1 1/2 tsps cider vinegar


  • Fit paddle attachment to mixer.
  • Put flour and salt in mixer's bowl.
  • Using slowest speed, mix until ingredients are combined.
  • Cut frozen butter into small pieces, approx. 1/3 inch cubed.
  • Add butter to flour mixture.
  • Using slowest speed, mix until butter is thoroughly coated but not yet fully mixed into flour.
  • Add cider vinegar and water.
  • Using slowest speed, mix until ingredients start to clump together.
  • Remove dough from mixer.
  • Quickly squeeze dough together into a ball and shape into a log.
  • Divide dough into two parts, one slightly larger for the lower crust and the other slightly smaller for the upper crust.
  • Wrap two parts in plastic wrap.
  • Refrigerate wrapped dough until ready to use.


Dough can be stored in refrigerator or freezer.
Adapted from Rose Levy Beranbaum’s The Pie & Pastry Bible.