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apple crumble pizza pie

All Butter Double-Crust Pie Dough

A classic pie dough recipe that uses only butter (no shortening). It makes a tender, flaky crust every time!
Prep Time 10 mins
Total Time 10 mins
Course Dessert
Cuisine American
Servings 2 crusts


  • 1/3 cup ice water (plus extra as needed)
  • 3 tablespoons sour cream
  • 2 1/2 cups unbleached all-purpose flour (12 1/2 ounces, plus extra for the work surface)
  • 1 tablespoon sugar
  • 1 teaspoon table salt
  • 16 tablespoons unsalted butter, cut into 1/4-inch pieces and frozen for 10 to 15 minutes (2 sticks )


  • Mix 1/3 cup of the ice water and the sour cream in a small bowl until combined. Process the flour, sugar, and salt together in a food processor until combined. Scatter the butter pieces over the top and pulse the mixture until the butter is the size of large peas, about 10 pulses.
  • Pour half of the sour cream mixture over the flour mixture and pulse until incorporated, about 3 pulses. Repeat with the remaining sour cream mixture. Pinch the dough with your fingers, if the dough feels dry and does not hold together, sprinkle 1 to 2 tablespoons more ice water over the mixture and pulse until he dough forms large clumps and no dry flour remains, 3 to 5 pulses.
  • If using for Apple Crumble Pizza Pie, refrigerate dough until it is a consistency suitable for rolling. If using for a pie, divide the dough into 2 even pieces and wrap in plastic wrap, forming into 4-inch disks before refrigerating.


Source: Adapted from America's Test Kitchen
You're Gonna Bake It After All
Keyword dessert, pie