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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.

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.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Servings: 8 servings
Calories: 397kcal
Author: Sandra

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)

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