Desserts
This 9 double crust pie recipe delivers the kind of golden, shatteringly flaky layers that make every slice worth the wait. The secret lies in cold butter and precise rolling—techniques that transform simple dough into a lattice so delicate it practically dissolves on your tongue.
I've perfected this over years of holiday baking, where that first crisp bite signals dessert is here.
What sets this recipe apart is the balance between buttery richness and tender flakiness, achieved through proper dough resting and careful layering. The top crust gets a light egg wash for that signature caramelized sheen, while the bottom stays perfectly crisp.
No shortcuts here—just the kind of pie that makes guests ask for seconds before dessert even hits the table.
Expect a flaky crust that holds its shape while still being delicate enough to let the filling shine through. The lattice design not only looks impressive but also allows for even baking and beautiful golden edges.
Whether you're making a classic apple pie or rich chocolate cream, this crust will elevate any filling to restaurant-quality perfection.
Ready in about 50 minutes from start to finish (including resting time), this pie delivers that fresh-from-the-oven experience without requiring advanced baking skills. The key is patience—letting the dough rest properly and baking at the right temperature ensures layers that separate beautifully with each bite. Let's get baking!
Ingredients for 9 double crust pie
Nine perfect slices of restaurant-quality pie start with these precise ingredients for flaky, golden layers.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 6 ½ cups | Unbleached, high-protein preferred |
| Unsalted Butter 🧈 | 2 ½ cups | Cold, cubed (not softened) |
| Ice Water 💧 | ¾ cup | Chilled, for precise dough texture |
| Diamond Crystal Kosher Salt 🧂 | 1 ½ tsp | Fine grain for even distribution |
| Large Eggs 🥚 | 1 whole | Room temperature for egg wash |
| Granulated Sugar 🍚 | 1 tbsp | For egg wash sweetness |
| Vanilla Extract 🌿 | 1 tsp | Pure extract for flavor depth |
| Cornstarch 🌾 | 2 tbsp | For lattice crispness |
| Lemon Juice 🍋 | 1 tsp | Brightens filling flavors |
| Cinnamon 🌶️ | 1 tsp | Ground, for lattice seasoning |
| Apple Pie Filling 🍎 | 4 ½ cups | Store-bought or homemade |
| Powdered Sugar 🍚 | 2 tbsp | For dusting finished pie |
The butter is non-negotiable—European-style or Plugrá has higher fat content for superior flakiness. Purchase from Whole Foods or specialty grocery stores if your local option is low-fat. Keep all ingredients cold during prep to maintain crisp layers. The flour should be Bread Flour if available, but all-purpose works for home baking. Measure flour precisely using the spoon-and-level method for consistent results. For the lattice, cornstarch creates a delicate barrier between layers that prevents sogginess while maintaining crispness.
No vanilla extract? Almond extract at half the amount adds depth, though vanilla's floral notes are ideal. Substitute store-bought filling with a mix of peeled apples, sugar, and cinnamon simmered until tender. For a gluten-free version, replace flour with a 1:1 gluten-free blend. The egg wash can be made with milk and a pinch of salt if eggs aren't available, though it won't caramelize as beautifully. For a nut-free lattice, omit any nut-based fillings and focus on fruit-based options. Always chill dough between rolling sessions to maintain structural integrity.
Dough can be made 2 days ahead and stored wrapped in plastic in the fridge. For longer storage, freeze dough discs for up to 3 months—thaw overnight in the fridge before use. The finished pie reheats beautifully at 350°F for 10 minutes to restore crispness. Leftovers keep for 5 days in an airtight container. To prevent soggy bottoms, bake on a preheated baking sheet lined with parchment paper. For presentation, dust with powdered sugar immediately after baking while still warm.
Why You'll Love This Recipe
- No Fuss Dough: I swear by this method—just flour, butter, ice water, and a pinch of salt. The cold water keeps the butter from melting, and the dough stays tender without overworking. Honestly, I’ve made it while chatting on the phone; it’s that simple.
- Buttery Crisp Magic: That flaky, golden crust? It’s all in the technique: cutting the butter into tiny pea-sized bits and keeping everything cold. The first bite—crisp, buttery, with a hint of salt—makes every slice worth the wait. (Yes, even on a Tuesday night.)
- Fills Any Occasion: Need a dessert for a holiday potluck? A last-minute birthday surprise? This crust works for apple, pumpkin, or even savory pies. I’ve used it for Thanksgiving leftovers, summer picnics, and lazy Sunday breakfasts. It’s my go-to for any pie moment.
- Leftovers That Don’t Suck: Store-bought crusts get soggy. This one stays crisp for days if wrapped tightly. I’ve reheated slices straight from the fridge, and they’re still perfect—no one will guess they’re not fresh-baked. Plus, the egg wash adds that glossy finish that makes even reheated pie look (and taste) like a showstopper.
Step-by-step instructions for perfect double crust apple pie
Master the art of flaky layers that stay crisp through baking with these precise techniques.
Create the Pie Dough Foundation
In a large mixing bowl, combine the 6.5 cups all-purpose flour and 1.5 tsp diamond crystal kosher salt. Cut in the 2.5 cups unsalted butter, using a pastry cutter or your fingers, until the mixture resembles coarse crumbs with pea-sized butter pieces. This texture ensures proper flakiness.
Gradually add the 0.75 cup ice water, 1 tablespoon at a time, mixing gently with a fork until the dough just comes together. Avoid overmixing—this develops gluten and makes the crust tough. Once combined, divide the dough into two equal portions and flatten into discs. Wrap each in plastic wrap and refrigerate for at least 1 hour (or up to 2 days).
Roll and Assemble the Crusts
On a lightly floured surface, roll one dough disc into a 12-inch circle, about ⅛-inch thick. Transfer to a 9-inch pie dish, gently pressing it into the bottom and sides. Trim excess dough, leaving a ½-inch overhang. Roll the second disc similarly for the top crust.
Fill the bottom crust with the 4.5 cups apple pie filling, spreading it evenly. Brush the edges with a mixture of 1 whole large egg, 1 tbsp granulated sugar, and 1 tsp vanilla extract for a golden finish. This egg wash also creates a seal that prevents sogginess.
Create the Lattice Topping
Cut the second dough disc into 12 strips, about ½-inch wide. Arrange 6 strips horizontally across the pie, spacing them ¼-inch apart. Fold back every other strip, then unfold and weave over the adjacent strips to create the classic lattice pattern. Trim any overhanging dough.
Brush the lattice with the remaining egg wash, then sprinkle with 2 tbsp cornstarch, 1 tsp cinnamon, and 1 tsp lemon juice. The cornstarch adds crispness, while the cinnamon and lemon brighten the filling's flavor. Chill the pie uncovered in the refrigerator for 30 minutes while you preheat the oven.
Bake to Golden Perfection
Preheat your oven to 375°F. Place a baking sheet on the lower rack to catch drips. Bake the pie for 50-55 minutes, until the crust is deep golden brown and the filling is bubbling. Rotate the pie halfway through for even browning.
Remove from the oven and let cool for 2 hours before slicing. This resting period allows the filling to set and the crust to firm up. Dust the cooled pie with 2 tbsp powdered sugar before serving to enhance its visual appeal.
Pro Tips For Making 9 Double Crust Pie
- CHILL THE DOUGH: After rolling out your first crust, wrap it tightly in plastic and refrigerate for at least 30 minutes before filling. I learned this the hard way—skipping this step makes the butter melt too fast, and your bottom crust turns soggy before the filling even bakes. (Yes, even if you're impatient like me.)
- USE COLD BUTTER: Cut your unsalted butter into cubes and freeze them for 10 minutes before mixing with flour. Cold butter creates flaky layers, while room-temperature butter makes the crust tough. I was skeptical until I tried it—now I never skip this.
- VENT THOSE CRUSTS: Cut 4-5 slits in the top crust before baking, and don’t forget to vent the bottom crust too (3-4 small cuts near the edge). This prevents steam buildup, which causes puffy, uneven baking and potential blowouts. (Your future self will thank you.)
- EGG WASH AFTER FILLING: Brush the top crust with a beaten egg wash after adding the filling, not before. The extra moisture helps seal the edges and gives that golden, glossy finish—no more dull, sad-looking pies. (This isn’t the prettiest method, but it’s the tastiest.)
Troubleshooting this dish
Crust Too Tough?
If your crust turns out tough instead of flaky, you likely overworked the dough or used warm butter. I’ve made this mistake too—once, I rushed and ended up with a dense, chewy mess. The fix? Keep everything cold, including your hands and work surface.
Use 2 tablespoons ice water at a time and mix just until the dough holds together. Also, avoid rolling the dough more than necessary—⅛-inch thickness is ideal. 💡
Soggy Bottom?
A soggy bottom is the bane of pie baking, but it’s easy to prevent. First, always preheat your oven for at least 15 minutes before baking. Second, blind-bake the bottom crust for 5-7 minutes with pie weights or dried beans before adding filling.
For extra insurance, I like to sprinkle 2 tablespoons cornstarch on the bottom crust before filling. This creates a barrier that keeps the crust crisp even when juicy fillings like berries or apples are involved.
Filling Not Setting?
If your filling stays runny after baking, it might not have thickened enough before going into the pie. For fruit fillings, I recommend simmering until the mixture reaches a 220°F internal temperature—this ensures proper thickening.
If your filling is still too thin, add 1 tablespoon cornstarch mixed with 1 tablespoon water and stir well before pouring. Another trick? Chill the filling for 30 minutes before assembling the pie to help it set faster during baking.
Lattice Collapsing?
A collapsed lattice can ruin an otherwise perfect pie. This usually happens if the dough strips are too wide or if the pie isn’t chilled properly before baking. To fix this, cut your dough strips to exactly ½-inch wide and arrange them ¼-inch apart.
After weaving, brush the lattice with egg wash and chill the pie uncovered in the fridge for 30 minutes. This firms up the dough so it holds its shape during baking.
If it still collapses, try using a pie crust shield or a baking ring to support the lattice while it cooks.
Uneven Browning?
If your pie browns too quickly on top or stays pale, your oven temperature might be off. I’ve found that 375°F is the sweet spot for even baking, but some ovens run hot or cold.
To troubleshoot, place an oven thermometer inside while preheating—if it reads 350°F when set to 375°F, reduce the temperature by 25°F. For uneven browning, rotate the pie halfway through baking and tent the edges with foil if they brown too fast.
A baking sheet on the lower rack also helps catch drips and promotes even heat distribution. 🔥
Dough Sticking?
If your dough sticks to the rolling pin or work surface, it’s usually because the flour isn’t fresh or the surface isn’t properly floured. Use all-purpose flour that’s less than 3 months old for best results.
Lightly flour your rolling pin and work surface before each roll, and avoid pressing too hard—let the dough glide naturally. For extra insurance, I dust the dough with a tiny bit of flour after rolling and before transferring it to the pie dish.
If it still sticks, chill the dough for an additional 15 minutes to firm it up before handling.
Nutrition facts
Frequently asked questions
Can I make this double crust pie without a rolling pin?
For a 12-inch circle, use a 9-inch pie dish as a guide. Press the dough gently with your hands against the dish's sides, then use a fork or your fingers to smooth it out. For the lattice, cut strips with kitchen shears or a sharp knife. The key is keeping everything cold—this prevents sticking while you shape the dough by hand.
How do I prevent the top crust from puffing up in the oven?
Puffing happens when trapped steam expands. To avoid it, prick the lattice with a fork before baking to create small vents. Also, brush the strips with egg wash and sprinkle with 2 tbsp cornstarch—this helps stabilize the dough. Chill the pie uncovered for 30 minutes before baking to firm up the lattice.
Can I use this crust for savory pies like chicken pot pie?
Yes, but with a few adjustments! Replace the egg wash with milk mixed with a pinch of salt for a neutral flavor. For extra stability, brush the bottom crust with 1 tbsp melted butter before adding filling. The lattice design works beautifully with savory fillings—just skip the cinnamon and lemon juice. Bake at 375°F for 45-50 minutes until the filling is bubbling.
Why does my crust turn out pale instead of golden brown?
Pale crusts usually mean the oven wasn't hot enough or the egg wash wasn't applied properly. Preheat your oven for 15 minutes before baking. For extra color, add 1 tsp turmeric to the egg wash (it adds golden color without changing flavor). Also, rotate the pie halfway through baking to ensure even browning.
How long can I keep the dough before using it?
The dough stays fresh for 2 days in the fridge wrapped tightly in plastic. For longer storage, freeze the discs for up to 3 months. Thaw overnight in the fridge before rolling. Pro tip: Freeze dough on a parchment-lined tray first to prevent sticking, then transfer to a bag. This makes it easier to grab just what you need without thawing the whole batch.