9 Double Crust Pie Recipe: Flaky Lattice Crust With Foil-Sealed Perfection

This 9-inch double crust pie recipe delivers the perfect combination of flaky lattice crust and foolproof filling that bakes to golden perfection every time. The secret lies in two essential techniques: using cold butter for maximum flakiness and sealing the edges with foil to prevent over-browning.

After years of perfecting my pie game, I've finally cracked the code for a crust so tender it practically melts in your mouth while maintaining that satisfying crunch.

What sets this recipe apart is the lattice design, which creates a beautiful pattern while allowing steam to escape for an even bake. The dough is simple to make with just five ingredients—flour, butter, salt, sugar, and ice water—but the technique is what transforms it into something restaurant-worthy.

We'll work with cold butter and minimal handling to preserve those delicate layers, ensuring each bite delivers that signature flaky texture.

The filling can be customized to your preference—whether you're making a classic apple pie, rich chocolate cream pie, or savory options like chicken pot pie—but the crust technique remains the same.

The key to success is blind baking the bottom crust just enough to create a sturdy base that won't sog down when the filling goes in. This method guarantees a pie with a crisp bottom crust and flaky lattice top that holds its shape beautifully.

By the time your pie emerges from the oven, you'll have a dessert that looks and tastes like it came from a professional bakery. The lattice sections will be golden and slightly crisp, while the filling remains perfectly set and flavorful.

The best part? This recipe builds confidence in your baking skills, delivering consistent results whether you're making your first pie or your fiftieth. Let's get started on creating your perfect pie.

Ingredients for 9 double crust pie

Five simple ingredients transform into restaurant-quality crust—flaky, tender, and foolproof every time.

The butter is non-negotiable here—cold, cubed pats create those signature flaky layers. Grab Plugrá or Land O'Lakes unsalted from the dairy case, but don't let it sit out while prepping. The flour? King Arthur or Gold Medal work best—no self-rising or whole wheat. For the sugar, Domino or C&H brands are consistent. Pro tip: Chill your mixing bowl and dough scraper too—cold is your friend throughout this process. The ice water might sound silly, but measuring it in a hot liquid measuring cup ensures precise temperature control.

No ice water? Cold tap water works—just let it sit in the fridge 10 minutes first. Short on butter? Vegetable shortening at 3/4 the amount keeps things flaky, though not quite as rich. For the egg wash, whole milk instead of heavy cream gives shine without sogginess. The filling is totally customizable—apple, pumpkin, or chocolate cream all work with this crust. Just make sure your filling isn't too wet (add 1 tbsp cornstarch if needed). And that foil? Heavy-duty aluminum foil prevents burning better than parchment.

Wrap the dough tightly in plastic and refrigerate for at least 2 hours—overnight is even better. The filling can be prepped ahead and stored in the fridge for 2 days. Assembled pies keep 3 days before baking for best texture. Once baked, cool completely before slicing—1 hour at room temp prevents a gummy center. Store leftovers in an airtight container with parchment between slices. Freeze unbaked pies for 2 months—bake straight from frozen with 15 extra minutes.

Step-by-step instructions for perfect 9 double crust pie

Here's how to build the flakiest lattice crust you've ever made—with foolproof techniques.

In a large mixing bowl, combine the 4 cups All-Purpose Flour, 1 tsp Kosher Salt, and 0.25 cup Granulated Sugar. Whisk to distribute evenly—this ensures consistent flavor and texture throughout the crust. Cut in the 1 lb Unsalted Butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces. This cold butter creates steam pockets when baked, giving you that signature flaky texture.

Add the 0.5 cup Ice Water, 1 tablespoon at a time, mixing gently with a fork until the dough just comes together. Avoid overmixing—you're looking for a shaggy, slightly sticky dough that holds when pressed. Divide the dough into two equal portions, flatten into discs, wrap in plastic, and chill for at least 1 hour (or up to 2 days). This resting period relaxes the gluten and prevents shrinking during baking.

On a lightly floured surface, roll one dough disc into a 12-inch circle—about ⅛-inch thick. Gently transfer the rolled crust to a 9-inch pie dish, pressing lightly to shape it to the bottom and sides. Trim any excess dough hanging over the edge, leaving about ½-inch overhang. This extra will help seal the crust when you add the filling.

Chill the assembled crust in the refrigerator for 20 minutes while you prepare the filling. This brief rest prevents the crust from puffing up when you add the hot filling later. Preheat your oven to 375°F—this temperature ensures even baking without burning the crust before the filling is ready.

Roll the second dough disc into a 12-inch square—about ⅛-inch thick. Use a sharp knife or pizza cutter to cut 1-inch strips (you'll need about 9 strips). Arrange 4 strips horizontally across the pie, leaving a ½-inch gap between each. Fold back every other strip and place a 1-inch strip perpendicular across the gaps. Unfold the folded strips and press gently to create the classic lattice pattern.

Here's the secret: Line the lattice with the 1 sheet Aluminum Foil, pressing it gently against the strips. This creates a barrier that prevents the edges from over-browning while the center cooks. Brush the lattice with the egg wash (beaten 1 whole Large Egg and 1 tbsp Milk) for a golden finish. Add the 6 cups Pie Filling to the bottom crust, then carefully place the lattice on top.

Place the pie on a baking sheet lined with parchment paper—this prevents the bottom from getting soggy. Bake for 45-50 minutes until the crust is deep golden brown and the filling is bubbling. Remove the foil during the last 10 minutes of baking to let the lattice crisp up properly. The pie is done when the crust is fully set and the filling reaches 195°F internally.

Let the pie cool completely on a wire rack for at least 2 hours before slicing. This resting period allows the filling to set properly and prevents a runny mess. The result? A stunning lattice pattern with perfectly flaky layers and a crisp edge that holds up to every slice.

Make-ahead tips for this recipe

Dough Prep Ahead

Make the dough up to 2 days in advance and store it wrapped tightly in plastic in the fridge. This gives the gluten time to relax fully, preventing shrinking during baking.

I like to label my dough discs with the date so I don’t forget. The cold dough rolls out beautifully without cracking, which is a game-changer for busy bakers. 💫

Filling Prep

Assemble your pie filling the night before and refrigerate it covered. For fruit-based fillings like apple or berry, toss with a little cornstarch to prevent excess juices from making the crust soggy.

I’ve found that prepped fillings develop deeper flavors overnight, making your pie taste even more impressive. Store in an airtight container for up to 3 days.

Assembled Pie Storage

Wrap your fully assembled pie (unbaked) in plastic wrap and refrigerate for up to 24 hours before baking. This allows the dough to chill completely, which is crucial for preventing puffing when the filling goes in.

I often prep pies on Sunday for a stress-free baking day. For longer storage, freeze the unbaked pie for 2 months—just add 15 extra minutes to the baking time when thawed.

Baked Pie Preservation

Let your pie cool completely before slicing to avoid a gummy center. Store leftovers in an airtight container with parchment paper between slices to maintain freshness. I’ve kept baked pies at room temperature for 2 days (covered loosely), but refrigeration extends their life to 4 days.

For freezing, slice the pie first, wrap each piece individually, and store for up to 3 months. Reheat slices in a 350°F oven for 10-15 minutes to restore that perfect texture.

Foil Shortcut

If you’re short on time, pre-cut your aluminum foil strips and store them in a small container in your pantry. I keep a roll of heavy-duty foil on hand specifically for pies—it’s worth the investment for that foolproof edge protection.

The foil trick isn’t just for beginners; even experienced bakers use it to avoid over-browning while keeping the lattice crisp. 🔥

Equipment Prep

Get your pie dish and rolling pin ready the night before. A chilled pie dish helps the crust stay firm during assembly, and a lightly floured surface prevents sticking.

I like to keep my rolling pin in the freezer for 10 minutes before use—it makes rolling out the dough even easier. This small prep step saves time and frustration during the actual baking process.

Frequently asked questions