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This all-butter pie crust is made by hand for maximum flakiness, with bourbon added for subtle flavor and a lighter texture. Perfect for everything from holiday pies to rustic galettes.
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Golden brown lattice pie crust with a glossy finish, showing detailed texture of the flaky pastry over a dark fruit filling.

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A great pie starts with a great crust, and this bourbon butter double pie crust is exactly that. Made with cold butter and a splash of bourbon, this crust bakes up with just the right amount of structure to hold all your favorite fillings.

The bourbon doesn’t overpower. It simply deepens the flavor and brings out the buttery notes in the dough.

This crust brings a little something extra to every pie: spiced stone fruit, classic apple, or anything in between. It’s the kind of recipe you’ll turn to again and again, especially when you want your pie to stand out.

Key Ingredients and Why They Matter

Labeled ingredients for bourbon butter double pie crust, including cubed unsalted butter, granulated sugar, salt, all-purpose flour, bourbon, and ice water arranged in glass bowls on a white surface.

Each ingredient plays a specific role in delivering that ideal balance of flakiness, tenderness, and flavor.

  • All-Purpose Flour. Provides structure and stability. It contains just enough protein to create a cohesive dough without making the crust tough. No need to swap in pastry flour here. This recipe is designed to get excellent results with pantry basics.
  • Granulated Sugar. Adds just a touch of sweetness and helps with browning. It also slightly softens the dough, making the crust a bit more tender. You won’t taste the sugar directly, but it brings a more balanced, finished flavor to the final bake.
  • Unsalted Butter. Butter is responsible for both flavor and flakiness. Keeping it cold and pressing it into flat flakes ensures steam pockets form during baking, creating those delicate layers. If the butter softens too much while working, the crust can turn out dense.
  • Bourbon. The bourbon adds a subtle, warm flavor that enhances the butter and balances sweet or spiced fillings. More importantly, the alcohol slows gluten formation. This makes the dough easier to work with and helps prevent toughness. The alcohol bakes off, so only the flavor remains.
  • Ice Water. The water brings the dough together, but temperature is key. Ice-cold water keeps the butter from melting into the flour prematurely, preserving those flakes and helping with handling. Add it slowly and stop as soon as the dough holds when pressed.

Why Bourbon?
Bourbon might seem like an unexpected addition, but it’s got a job to do. The alcohol inhibits gluten development (which keeps your crust from getting tough) while the flavor adds a caramel note that pairs especially well with spiced or fruity fillings. If you’re not into bourbon, a neutral spirit like vodka works too, but the flavor payoff won’t be quite the same.

Photo Guide to Making the Dough

Step 1: Cube the butter and chill it while mixing the dry ingredients.

Flour, sugar, and salt combined in a glass mixing bowl with a gold whisk, ready to be mixed for homemade pie crust.
Step 2: Whisk the flour, sugar, and salt together in a large bowl.
Cold cubes of butter added to a glass bowl of flour mixture, ready to be pressed and flaked by hand for pie crust.
Step 3: Add the chilled butter to the flour mixture. 
Flour and butter mixture after pressing and flaking, showing visible butter shards in the bowl with a fork.
Press and flatten the butter with your fingertips until pea-sized flakes form.
Shaggy pie dough in a glass bowl after adding water, with a fork used for gently combining the ingredients.
Step 4: Add the bourbon and ice water, gently mixing until the dough begins to clump and looks shaggy.
Ball of pie dough on a white surface with a bench scraper and roll of plastic wrap beside it, ready to divide and chill.
Step 5: Press the dough into a loose ball without kneading. Add a little more ice water if it’s too dry.
Two discs of pie dough wrapped in plastic wrap, ready to be chilled before rolling.
Step 6: Divide the dough in half, shape into disks, wrap, and chill for 30 minutes.
Rolled-out pie dough on a floured surface with a rolling pin resting across it, showing even thickness and flakiness.
Step 7: Roll one dough disk into a 12-inch circle, about ¼ inch thick, flouring as needed to avoid sticking.
Rolled-out pie dough being unrolled from a wooden rolling pin into a glass pie plate.
Step 8: Transfer the dough to a 9-inch pie pan, press it in gently, and trim the edges, leaving a slight overhang.
"Unbaked pie crust trimmed to fit a glass pie dish, with kitchen shears and dough scraps on a white surface.
Trim the edges, leaving a slight overhang.
Unbaked pie crust lined with parchment paper and filled with ceramic pie weights, surrounded by dough scraps and kitchen shears on a white surface.
Step 9: Line the crust with parchment and pie weights, chill for 30 minutes, then bake at 400 F for 15 minutes.
Partially baked pie crust in a metal pie dish on a baking sheet, with a fork resting inside the crust. A small bowl of ceramic pie weights and used parchment paper sit nearby.
Step 10: Remove the weights, dock the crust with a fork, and bake for 15 more minutes until lightly golden.
Fully baked pie crust in a glass pie dish, resting on a metal baking sheet. The crust is golden brown with fork marks across the bottom.
Step 11: Brush the edges with beaten egg during the last 10 minutes for a golden, glossy finish.

Step 12: Cool the crust completely before filling and baking as directed in your pie recipe.

Tips for Success

  • Keep the butter cold. Cold butter is the key to flakiness. If it softens while you’re working, return the dough to the fridge for a few minutes before continuing.
  • Use a light hand. Mix and shape the dough just enough to bring it together. Overworking activates gluten, which can make the crust tough.
  • Flake the butter, don’t blend it. Flatten each cube of butter into thin flakes instead of breaking it down completely. These visible pieces create steam pockets that make the crust crisp and layered.
  • Chill before baking. Chilling the shaped crust helps it hold its shape and prevents shrinking in the oven. Don’t skip this step, even if you’re short on time.
  • Watch the bake. Every oven is different. Look for visual cues to know when your crust is ready.

Storage Instructions

  • Refrigerator. Wrapped tightly in plastic wrap, the dough will keep in the refrigerator for up to 3 days. If it feels too firm when you’re ready to roll it out, let it rest at room temperature for 10–15 minutes.
  • Freezer. Pie dough freezes well. Wrap each disk in plastic wrap, then place in a freezer-safe bag or container. Freeze for up to 3 months. Thaw overnight in the refrigerator before using.
  • Make-Ahead Tip. You can prepare the dough, shape it into disks, and chill or freeze until you’re ready to bake. If blind-baking in advance, store the baked crust at room temperature (covered) for up to 1 day before filling.
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Recipes to Try

  • Apple Galette. A rustic favorite that lets the crust shine. Made with thinly sliced apples, warm spices, and a free-form fold, this galette is all about delicious simplicity.
  • Key Lime Pie for Two. This small-batch dessert delivers all the flavor of classic key lime pie with a buttery graham cracker crust.
  • Piña Colada Hand Pies. These pineapple-coconut hand pies are wrapped in a coconut-flavored crust and lightly spiked with rum. A fun, easy dessert that’s great for picnics or parties.

Bourbon Butter Double Pie Crust Recipe

This all-butter pie crust is made by hand for maximum flakiness, with bourbon added for subtle flavor and a lighter texture. Perfect for everything from holiday pies to rustic galettes.
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Golden, flaky lattice pie crust shown in close-up, revealing crisp texture and deep purple fruit filling beneath the woven top.
Prep Time:15 minutes
Cook Time:35 minutes
Total Time:50 minutes

Equipment

9-inch pie pan
Baking sheet
Bench scraper (optional but helpful)
Large bowl
Pie weights
Rolling pin
Wire whisk

Ingredients

  • 1 cup unsalted butter 16 tablespoons, cubed and well chilled (Note 1)
  • 3 cups all-purpose flour plus more for dusting
  • 1 tablespoon granulated sugar Enhances browning and adds subtle sweetness
  • ½ teaspoon salt
  • ¼ cup bourbon (Note 2)
  • ½ cup ice-cold water (Note 3)
  • Optional: 1 egg for brushing the crust (Note 4)
US Customary – Metric

Instructions

  • Cube the 1 cup unsalted butter and chill it while you prepare the dry ingredients (Note 1).
  • Whisk the 3 cups all-purpose flour, 1 tablespoon granulated sugar, and ½ teaspoon salt together in a large bowl.
  • Add the chilled butter to the flour mixture. Use your fingertips to press and flatten each cube, mixing until you see pea-sized flakes throughout (Note 1).
  • Sprinkle the ¼ cup bourbon evenly over the flour-butter mixture and gently toss to moisten (Note 2).
    Drizzle in the ½ cup ice-cold water and stir gently with a fork until the dough starts to clump. It should look shaggy and a bit crumbly. (Note 3)
    Dough Check: Grab a handful and gently squeeze. If it holds together without falling apart, it’s ready. If it crumbles, add ice water 1 tablespoon at a time. If it feels sticky, dust with flour.
  • Gently press the dough into a loose ball. Do not knead or overwork it (Note 1). Overmixing activates gluten and makes the crust tough. If the dough is still dry, add just a bit more ice water (Note 3).
  • Divide the dough into two portions. Flatten each into a disk, wrap in plastic wrap, and refrigerate for 30 minutes or until firm.
  • On a lightly floured surface, roll one disk into a 12-inch circle, about ¼-inch thick. Lightly flour the dough and rolling pin as needed to prevent sticking.
  • Carefully roll the dough over your rolling pin or lift with a bench scraper. Drape it over your 9-inch pie pan and gently press it into the base and sides. Trim the edges, leaving a slight overhang to allow for shrinkage (Note 5).
  • Line the crust with parchment paper and fill with pie weights, beans, or rice. Chill in the fridge for 30 minutes. Preheat oven to 400 F while it chills (Note 6). Place the pan on a baking sheet and bake for 15 minutes.
  • Remove the parchment and weights. Prick the bottom of the crust with a fork to prevent bubbling (Note 7). Return to the oven and bake for another 15 minutes, or until the bottom looks dry and lightly golden.
  • For a golden, glossy finish, brush the edges with a beaten egg during the last 10 minutes of baking (Note 4).
  • Let the crust cool completely before adding your desired filling. Bake according to your pie recipe’s instructions.

Notes

  1. Keep the butter cold and press and flake—don’t overmix. Cold butter is the secret to a flaky crust. Instead of blending the butter in completely, use your fingers to press each cube into a flat “flake” while tossing it in the flour. You should see thin shards of butter throughout the mixture. This is what creates steam during baking and gives the crust its signature lift and layers. Avoid kneading or rubbing the butter in too finely, which can make the crust dense or tough.
  2. Alcohol helps the crust stay tender by inhibiting gluten formation. It evaporates during baking, leaving only a subtle flavor behind.
  3. Add water gradually. Flour hydration varies. Add just enough water to hold the dough together—no more. Too much water makes crust dense.
  4. Brushing the crust edges with a beaten egg gives it sheen and color, especially helpful if the crust will be fully exposed in baking.
  5. Leave a slight overhang. Trim with kitchen scissors, leaving a bit of excess to account for shrinkage. You can crimp or fold after filling.
  6. Chilling the filled crust before baking prevents slumping and keeps the structure sharp and defined.
  7. Docking prevents bubbling. Poking holes in the base lets steam escape, keeping the bottom flat and crisp.

Nutrition

Calories: 397kcal | Carbohydrates: 37g | Protein: 5g | Fat: 23g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 149mg | Potassium: 57mg | Fiber: 1g | Sugar: 2g | Vitamin A: 709IU | Calcium: 14mg | Iron: 2mg
Servings: 8 servings
Calories: 397kcal
Author: Sandra

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