Desserts
A 12-inch double pie crust is the foundation of every legendary dessert—crisp, flaky layers that stay golden even after hours in the oven. The secret lies in proper layering, precise rolling, and a foolproof blind-baking technique that prevents soggy bottoms.
This recipe delivers restaurant-quality results with simple ingredients and methodical steps, whether you're baking a classic apple pie or a savory pot pie.
What sets this crust apart is the foil-sealed method for blind baking, which ensures even heat distribution and prevents puffing. We'll use a 50/50 butter-shortening blend for flakiness without excessive melting, and a rolling pin technique that guarantees consistent thickness.
The dough rests twice—once chilled and once after rolling—to develop gluten structure and prevent shrinking.
By the time you're done, you'll have two perfectly shaped, golden-brown crusts that hold their shape under any filling, from juicy berries to rich custards. The key is patience: letting the dough rest, rolling it evenly, and using the right tools for crisp edges and tender layers.
This is the kind of crust that makes even novice bakers look like pros.
Once assembled, your pie will have that professional bakery finish—crisp enough to cut through fillings, tender enough to melt in your mouth. The same technique works for quiches, galettes, or even savory tarts. Let's get started on the perfect foundation for your next masterpiece.
Ingredients for 12 inch double pie crust
Nine simple ingredients transform into two perfect pie crusts—crisp, flaky, and foolproof for any filling.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 4 cups | Sifted for light texture |
| Unsalted Butter 🧈 | 1 cup | Cold, cubed (1/2 lb) |
| Vegetable Shortening 🧈 | 1 cup | Solid, for flakiness |
| Ice Water 💧 | ½ cup | Chilled, for binding |
| Diamond Crystal Kosher Salt 🧂 | 1 ½ tsp | Fine grain preferred |
| White Vinegar 🍶 | 1 tsp | For tenderizing |
| Aluminum Foil 📄 | 1 sheet | Heavy-duty, 12x17 inch |
| Pie Weights or Dried Beans 🌾 | 2 cups | For blind baking |
| Cornmeal or Flour 🌾 | ¼ cup | For dusting work surface |
The butter-shortening blend is non-negotiable here—butter gives flavor, shortening ensures flakiness. Grab Land O'Lakes unsalted butter for consistency, and Crisco shortening from the baking aisle. Both should be cold when measuring—press the cubes into the flour with your fingers to check. The flour matters too: King Arthur or Gold Medal brands have the right protein level for tender layers. If your kitchen runs warm, chill the dough between rests—a freezer-safe bag works perfectly.
Short on pie weights? Dried beans or rice in a thin layer work just as well—just make sure they're spread evenly. No vinegar? Lemon juice at double the amount works, but the acidity helps tenderize the gluten. The ice water is critical—use a glass measuring cup and freeze it overnight if you're worried about melting. For the foil, Reynolds Heavy-Duty is my go-to—it won't tear when you're pressing down. And if you're making this for a savory tart, skip the sugar entirely—the crust speaks for itself.
Dough keeps for 3 days wrapped in plastic in the fridge, or 6 months frozen between parchment paper. Blind-baked crusts? Room temp for 10 minutes before adding filling—cold crusts can make fillings watery. The foil-sealed method means you can bake ahead without soggy bottoms. I always make two crusts at once—one for dessert, one for savory—because they freeze beautifully. Just brush with egg wash before freezing for that golden finish when you bake later.
Why You'll Love This Recipe
- One batch, endless uses: pot pies for game night, hand pies for lunchboxes, or a quiche for brunch. I’ve even used it as a pie crust and a tart shell in the same week.
- No-Fuss Foundation: I swear by this crust for lazy days—just pulse flour, butter, and shortening in a food processor, then add ice water. The dough comes together faster than I can make coffee, and no rolling pins required.
- Crispy-Creamy Magic: That perfect flaky layer? It’s all in the butter and shortening combo—crisp edges, tender middle. Honestly, it’s the kind of crust that makes store-bought look sad.
- Double Duty Every Time: One batch, endless uses: pot pies for game night, hand pies for lunchboxes, or a quiche for brunch. I’ve even used it as a pie crust and a tart shell in the same week.
Step-by-step instructions for foil-sealed double pie crust
Here's how to build a sturdy, flaky double crust that stays golden even after hours in the oven.
Mix the Dough for Maximum Flakiness
In a large mixing bowl, combine the 4 cups All-Purpose Flour, 1.5 tsp Diamond Crystal Kosher Salt, and 1 tsp White Vinegar. Whisk lightly to distribute the salt and vinegar evenly through the flour—this creates a tender base. Cut in the 1 cup Unsalted Butter and 1 cup Vegetable Shortening using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces.
Real talk: the butter and shortening combo is what gives this crust its signature flakiness. The shortening prevents the butter from browning too quickly, while the butter adds rich flavor. Work quickly but thoroughly—you want even distribution without developing gluten. Once combined, gradually add the 0.5 cup Ice Water, 1 tablespoon at a time, mixing gently just until the dough comes together. It should be cool to the touch and hold when pressed.
Divide, Shape, and Chill for Perfect Layers
Turn the dough out onto a lightly floured surface dusted with 0.25 cup Cornmeal or Flour. Divide it evenly into two equal portions (about 2 cups each). For each portion, roll it into a 12-inch circle—use even pressure to maintain consistent thickness. I like to keep the edges slightly thicker than the center to prevent shrinking during baking.
Wrap each rolled crust tightly in plastic wrap and refrigerate for at least 1 hour (up to 24 hours). Chilling firms up the fat, preventing the crust from losing its shape when you transfer it to the pie dish. Pro tip: if your kitchen feels warm, extend the chilling time to 2 hours—this is especially important for humid climates where the dough might soften too quickly.
Assemble the Double Crust with Foil Seal
Preheat your oven to 375°F. Place one chilled crust in a 12-inch pie dish and trim any uneven edges. Fill the crust with your pie filling (fruits, custard, or whatever you're using), then place the second crust on top. Seal the edges by crimping them together with your fingers or a fork—this creates a tight seal that prevents filling from leaking.
Here's the secret: cut a 12x12-inch square from the Aluminum Foil and place it over the top crust. Press it gently to create a smooth surface, then fill it with 2 cups Pie Weights or Dried Beans (this prevents the top crust from puffing up). The foil creates a perfect dome shape while the weights keep the crust flat. Bake for 45-55 minutes until the crust is deep golden brown and the filling is bubbling.
Remove Weights and Finish Baking
Carefully remove the foil and pie weights, then return the pie to the oven for 10-15 minutes until the top crust is golden brown and crisp. Watch closely—the crust browns quickly at this stage. For extra shine, brush the top crust with a beaten egg white mixed with 1 tablespoon water before the final baking period. This egg wash gives that bakery-style finish.
Let the pie cool for at least 2 hours before slicing—this allows the filling to set and the crust to firm up. The foil-sealed method ensures your crust stays golden and crispy, even after hours of sitting. Trust me, this technique makes all the difference for restaurant-quality results at home.
Pro Tips For Making 12 Inch Double Pie Crust
- Chill the Butter First: I used to just grab the butter straight from the fridge and cut it into the flour, thinking it’d be fine. Wrong. Cold butter stays solid longer, so it creates more pockets in the dough—flaky layers you can actually see when you cut into it. Take it out 15 minutes before mixing, or pop it in the freezer for 10 if you’re in a hurry.
- Mix Shortening Last: Add the vegetable shortening after you’ve combined the flour, salt, and cold butter. The shortening melts at a higher temp than butter, so it keeps the crust tender longer. If you mix it in early, you’ll end up with a dough that’s too soft to roll out cleanly—especially when you’re making two crusts.
- Don’t Overwork the Dough: This is where most people mess up. Once the dough comes together, handle it just enough to shape it into a disk. Every extra fold or press you add tightens the gluten, and that means a tough crust. Wrap it in plastic, let it rest, then roll it out gently—like you’re tucking in a baby, not kneading bread.
- Use a Bench Scraper: Rolling out pie dough by hand is a pain, and trying to lift it without tearing is even worse. A bench scraper lets you slide the dough onto your rolling pin without stretching it, and it keeps the edges neat when you’re transferring it to the pie dish. It’s not fancy, but it saves you from frustration—and potential disaster—when the dough starts to stick.
Serving suggestions for this recipe
Sweet Filling Pairings
This crust shines with classic apple pie—use 6 cups mixed apples (Granny Smith + Honeycrisp) tossed with ¼ cup brown sugar, 2 tbsp lemon juice, and 1 tsp cinnamon.
For a twist, try berry galettes with 4 cups mixed berries, 3 tbsp cornstarch, and 2 tbsp maple syrup. The foil-sealed method keeps the crust crisp even with juicy fillings. 🍏
Savory Tart Options
Skip the sugar in the crust for spinach and ricotta tart—fill with 12 oz chopped spinach, 15 oz ricotta, 2 eggs, and ½ cup grated Parmesan.
For sausage and caramelized onion tart, use 1 lb Italian sausage, 2 cups onions, and ½ cup heavy cream. The crust’s sturdy structure holds up to hearty fillings. 🧀
Crust-Only Applications
Use one crust for mini hand pies—fill with ½ cup jam or chicken pot pie filling before sealing with another dough circle. For pot pie, line a deep dish with one crust, fill with chicken, veggies, and gravy, then top with the second crust.
The foil-sealed technique works for both—just adjust baking time. ✨
Garnish Like a Pro
Brush baked crusts with egg wash (1 egg + 1 tbsp water) for shine, then sprinkle with turbinado sugar or flaky sea salt. For sweet pies, add toasted nuts or cinnamon sugar.
Savory tarts benefit from fresh herbs (thyme or rosemary) or grated cheese. These finishing touches elevate every pie. 🌟
Make-Ahead Magic
Assemble pies 2 days ahead—store unbaked in the fridge. Blind-bake crusts 1 day ahead and freeze with parchment between them. Reheat filled pies at 350°F for 30 minutes to crisp the crust. The foil-sealed method ensures they stay perfect even after freezing. 💫
Nutrition facts
Frequently asked questions
Why use both butter and shortening in this crust?
The butter-shortening blend creates the perfect balance—butter adds rich flavor while shortening prevents excessive browning and ensures maximum flakiness. Shortening has a higher melting point, so it keeps the layers distinct even in hot ovens. This combo works especially well for 12-inch crusts that need to hold their shape under fillings.
Can I make this crust without a rolling pin?
Use a wine bottle or even a rolling pin substitute like a clean soup can wrapped in plastic. The key is to roll from the center outward, rotating the dough ¼ turn after each pass to maintain even thickness. For extra control, chill the dough 30 minutes longer if it feels too soft. This method works perfectly for rustic-style pies too.
What's the best way to prevent a soggy bottom?
The foil-sealed blind-baking method is your secret weapon! After filling, place the top crust and cover with foil + weights to create a perfect dome shape. This prevents steam from softening the bottom crust. For extra insurance, pre-bake the bottom crust for 10 minutes before adding filling. The foil also helps distribute heat evenly in 375°F ovens.
How do I fix uneven edges after rolling?
Use the trim-and-rebuild technique: cut off the uneven edges, re-roll them into a thin strip, then press this strip along the outer edge of your crust. For a 12-inch pie dish, this creates a clean, professional finish. If the dough shrinks during baking, your oven might be too warm—try chilling the dough 1 extra hour or reducing heat to 350°F.
Can I use this crust for savory dishes like pot pie?
This crust is perfect for savory dishes! Simply omit the sugar and use the 50/50 butter-shortening blend for maximum flakiness. The foil-sealed method works great for pot pies—just add your filling, top with the second crust, and seal the edges. The sturdy structure holds up to hearty fillings like chicken and veggies. For extra crispiness, brush with egg wash before baking.