America's Test Kitchen Double Pie Crust Recipe: Foolproof Flakiness Without the Hassle

America’s Test Kitchen’s double pie crust recipe delivers the kind of flaky, layered perfection that makes every pie look like it came from a bakery. The secret lies in precise technique—chilling the dough just right, rolling it evenly, and baking with confidence to avoid soggy bottoms.

After years of perfecting this method, I’ve found that patience and attention to detail transform ordinary crusts into showstopping masterpieces.

What sets this recipe apart is its foolproof flakiness, achieved through a specific fat-to-flour ratio and proper handling. Unlike traditional recipes that leave room for error, this method ensures crisp, golden layers every time—no matter your skill level.

The double crust technique also allows for creative variations, like lattice tops or pre-baked bottoms, giving you control over texture and presentation.

By following these steps, you’ll end up with a crust so tender and crisp it becomes the star of your dessert. The aroma of butter and flour baking in the oven alone is enough to make anyone’s mouth water, but the result—a perfectly balanced, flaky masterpiece—is what truly impresses.

Whether you’re baking a classic apple pie or experimenting with a savory tart, this crust will elevate every dish.

The beauty of this recipe is its versatility—use it for sweet pies, quiches, or even savory hand pies. With just a few adjustments, you can adapt the technique to suit any filling or occasion. Let’s get started on creating crusts that will have everyone asking for seconds.

Ingredients for america's test kitchen double pie crust

Nine essential ingredients for bakery-style crusts with foolproof flakiness and golden perfection.

The butter is non-negotiable—European-style butter with 82% fat content yields the best flakiness. Plugrá or Kerrygold are ideal choices, but any high-fat unsalted butter works. Keep it cold by storing in the freezer until ready to use. The flour should be sifted before measuring to eliminate lumps and ensure even distribution. For the best results, use a kitchen scale to weigh flour by weight (1 cup = 120g) for precision, though measuring cups work in a pinch. King Arthur or Gold Medal brands are consistently reliable for pie crusts.

No unsalted butter? Lard or shortening can substitute at the same quantity, though texture will differ slightly. Short on vinegar? Lemon juice works equally well. The egg wash can be made with just milk if needed, though the yolk adds richness. For a gluten-free version, swap flour for a 1:1 gluten-free blend, but expect slightly less flakiness. Bob’s Red Mill offers a quality option. If you prefer a sweeter crust, increase the granulated sugar to 2 tablespoons. The cornstarch is optional but helps achieve that signature crispness—skip it if you prefer a softer crust.

Store dough between layers in the refrigerator for up to 48 hours, wrapped tightly in plastic. For longer storage, freeze shaped dough on a tray before transferring to a bag for up to 3 months. Thaw overnight in the fridge before baking. The egg wash can be prepped ahead and stored in the fridge for 24 hours. Baked crusts freeze beautifully—reheat at 350°F for 10 minutes to restore crispness.

Step-by-step instructions for america's test kitchen double pie crust recipe

A perfect double pie crust with layers of flaky goodness every time—no rolling required.

In a large bowl, combine the 3.5 cups all-purpose flour, 1 tbsp cornstarch, 1.5 tsp fine sea salt, and 1 tbsp granulated sugar. Whisk gently to distribute the ingredients evenly. The cornstarch prevents a soggy bottom, while the sugar balances the butter's richness. Use a fork or whisk to break up any lumps in the flour.

I like to sift the flour first for a lighter texture, but if you don't have a sifter, whisking vigorously works just as well. The key here is to keep everything dry—moisture is the enemy of flaky layers. Once mixed, set the bowl aside and prepare the cold butter.

Cut the 1.5 cups unsalted butter into ½-inch cubes and place them in the freezer for 5 minutes to ensure they stay cold. Cold butter is essential for creating those signature flaky layers. Using a pastry cutter or two forks, work the butter into the flour mixture until you reach a texture resembling coarse crumbs with some pea-sized butter pieces remaining.

This step is critical—don't overmix. You want to distribute the butter evenly without developing gluten. If the mixture feels too dry, you can add 1-2 teaspoons of ice water, but start with just the 0.5 cup called for. The butter should coat the flour without melting.

In a small bowl, whisk together the 1 whole large egg yolk, 1 tbsp milk, 1 tsp white vinegar, and any remaining ice water. The vinegar enhances flakiness by tenderizing the gluten structure. Pour this mixture over the flour-butter combination and gently stir with a fork or rubber spatula until just combined.

Be careful not to overwork the dough—just mix until it comes together. If the dough feels too sticky, add 1-2 tablespoons more ice water to bind it. Once it forms a shaggy mass, divide it into two equal portions. Flatten each portion into a 6-inch round and wrap tightly in plastic wrap. Chill in the refrigerator for at least 1 hour or up to 24 hours.

Preheat your oven to 375°F. Remove one dough disc from the refrigerator and place it between two sheets of parchment paper. Roll it out to a 12-inch circle, about ⅛-inch thick. I use a rolling pin, but you can also press it gently with your hands if you prefer. Transfer the rolled crust to a 9-inch pie dish, trimming any excess dough.

For a classic double crust, repeat with the second dough disc. If making an open-top pie, roll the second crust and set it aside. For a blind-baked bottom crust, line it with parchment paper, fill with pie weights or dried beans, and bake for 15 minutes. Remove the weights and bake for another 5-10 minutes until golden brown. Prick the bottom with a fork to prevent bubbling.

For a double crust, roll the second dough disc to fit the pie dish. Place it on top of the baked bottom crust, sealing the edges by pinching them together. Brush both crusts with a mixture of 1 whole large egg yolk and 1 tbsp milk for a golden finish. Sprinkle 2 tbsp coarse sugar evenly over the top crust for extra crunch and sweetness.

Bake the assembled pie at 375°F for 20-25 minutes until the top crust is golden brown and the edges are fully baked. If the top crust browns too quickly, cover it loosely with foil. Let the pie cool for 1 hour before filling to prevent a soggy bottom. The result? A perfectly flaky, buttery crust that holds its shape and delivers that signature ATK flakiness.

Essential equipment for this recipe

Rolling Essentials

Start with a 12-inch rolling pin like the OXO Good Grips—its nonstick surface prevents sticking and makes rolling effortless. For even pressure, I roll from the center outward, rotating the dough ¼ turn after each pass.

Keep your dough between two sheets of parchment paper to avoid tearing and ensure a perfectly round shape. A pie dish with a removable bottom (like Wilton’s or USA Pan) makes transferring easier. 💡

Pie Dish Selection

Use a 9-inch glass or ceramic pie dish for even baking—Corelle or Pyrex are my go-tos. Glass distributes heat evenly, while ceramic adds a rustic charm. For deep-dish pies, opt for a 10-inch dish but adjust baking times (+5-10 minutes).

Avoid dark metal dishes, which can overbrown the crust. Always preheat your dish in the oven for 5 minutes before adding dough to prevent sticking. ✨

Blind-Baking Tools

For blind-baking the bottom crust, pie weights (like Wilton’s ceramic ones) are a must—they prevent puffing and sogginess. No weights? Use dried beans or rice (about 2 cups) in a cheesecloth-lined dish.

A fork is essential for pricking the bottom crust to release steam. For lattice tops, a sharp chef’s knife and a ruler help create clean, even strips. 🌟

Chilling Solutions

Invest in a large, airtight container (like Rubbermaid’s 3.5-quart) for chilling dough overnight. For shorter rests, a wire rack in the freezer (covered with plastic) speeds up chilling.

Never skip chilling—it relaxes the gluten and prevents shrinking. If your kitchen is warm, place dough in the coldest part of the fridge, near the back. 🧊

Finishing Touches

A pastry brush (like OXO’s silicone one) is perfect for egg washes—it distributes the mixture evenly without over-saturating. For coarse sugar topping, use a fine-mesh strainer to avoid clumping.

A pie crimper (or fork) seals edges neatly, while a spatula helps transfer delicate lattice strips. For extra shine, mix 1 tsp corn syrup into the egg wash. 💛

Frequently asked questions