Desserts
This 9-inch double-crust pie recipe delivers the kind of golden, flaky perfection that makes every slice worth the effort. The secret lies in a foolproof crust technique—buttery layers that stay crisp at the edges while remaining tender enough to melt in your mouth.
I've baked enough pies to know that proportion matters: a 9-inch crust is the ideal balance for home kitchens, offering generous servings without overwhelming your oven.
The process begins with a simple, no-fuss dough that comes together in minutes, then requires just 30 minutes of hands-on time before baking. Whether you're filling it with classic apple, rich pumpkin, or a savory chicken pot pie, the lattice topping adds both beauty and structural integrity.
Blind baking the bottom crust ensures it holds up to juicy fillings without sogginess, while the top lattice creates those coveted diamond patterns that make any pie look like it came from a bakery.
By the time it emerges from the oven, you'll have a pie with a crisp, caramelized crust that shatters slightly at the edges and a filling that's perfectly set—neither undercooked nor rubbery.
The aroma alone will transform your kitchen into a cozy dessert haven, and each slice will reveal layers of texture: flaky crust, tender filling, and that irresistible contrast between crisp and creamy.
Perfect for holidays, potlucks, or simply satisfying a sweet tooth, this recipe scales beautifully for any occasion. The lattice technique might seem intimidating at first, but I'll walk you through every step—including how to cut clean strips and weave them without stress. Let's create something worth sharing.
Ingredients for 9 inch double crust pie
Buttery crust, flaky lattice, and foolproof proportions for a pie that looks like bakery magic.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 3 ½ cups | Spooned and leveled, not scooped |
| Unsalted Butter 🧈 | 1 ½ cups | Cold and cubed, not melted |
| Ice Water ❄️ | ½ cup | Very cold, for dough consistency |
| Large Egg Yolk 🥚 | 1 whole | For dough binding |
| Diamond Crystal Kosher Salt 🧂 | ½ tsp | Fine grain preferred |
| Granulated Sugar 🍚 | 1 cup | For filling sweetness |
| All-Purpose Flour 🌾 | ½ cup | For dusting lattice strips |
| Large Egg 🥚 | 1 whole | Beaten for egg wash |
| Heavy Cream 🥛 | ¼ cup | For egg wash richness |
| Granulated Sugar 🍚 | 1 tbsp | For sprinkling crust edges |
| Cornstarch 🌽 | 2 tbsp | For filling thickening |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
| Vanilla Extract 🌸 | 1 tsp | Pure vanilla preferred |
| Salted Butter 🧈 | ¼ cup | Cold, cubed for lattice |
The butter is non-negotiable here—European-style or Plugrá if you want that extra flakiness. Cold cubes are key; don't let them warm up or the dough will get tough. I grab mine from Whole Foods or Trader Joe's—their European-style butter has higher fat content. The flour should be all-purpose, not bread flour, unless you're going for a chewier crust. The ice water is your secret weapon for keeping the dough together without overmixing. If your kitchen's humid, chill the dough for 30 minutes before rolling.
No egg yolk? 1 tbsp milk plus 1 tsp vinegar makes a decent substitute (it curdles like an egg wash). Running short on butter for the lattice? Cold cookie dough scraps work surprisingly well—just press them into the dough strips. The cornstarch can be swapped for arrowroot powder at the same amount, but it won't thicken quite as well. For the lattice, cut strips 1/4-inch wide—any wider and they'll gape when baked. If your strips keep sticking, dust with more flour or chill them for 10 minutes before weaving.
The dough keeps 3 days wrapped in plastic in the fridge, or 3 months frozen in a sealed bag. For the filling, prep it ahead and refrigerate—it thickens as it chills. The lattice topping stays crisp for 2 days if stored properly, but honestly, it's best eaten fresh. If you're making a savory pie, skip the sugar in the egg wash and use heavy cream plus a pinch of salt instead. The lattice technique takes practice, but once you've done it once, you'll want to do it every time.
Why You'll Love This Recipe
- No-Fuss Dough: I swear by this crust—just flour, butter, ice water, and a yolk for that golden edge. No food processor, no overworking, just a few minutes of cutting and folding.
- Buttery Crisp Magic: That cold butter in the dough? It delivers a shatteringly crisp lattice top while staying tender underneath. Honestly, the contrast is what makes this pie feel special—no fancy fillings needed.
- Weeknight Crowd-Pleaser: A 9-inch pie feeds four, but I’ve stretched it to six with a few extra slices. Perfect for dinner parties where you want to impress without stressing, or when the kids beg for dessert after soccer practice.
- Leftovers for Days: The crust stays fresh for three days at room temp, and the filling? Freezes like a dream. I’ve reheated slices straight from the freezer—crispy, not soggy—and no one’s ever guessed they weren’t fresh-baked.
Step-by-step instructions for a 9-Inch double-crust pie
Here's how to create a stunning lattice crust that's both beautiful and sturdy.
Make the Pie Dough
In a large bowl, combine the 3.5 cups all-purpose flour and 0.5 teaspoon diamond crystal kosher salt. Cut in the 1.5 cups unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces remaining. This texture is crucial for flaky layers.
Add the 1 whole large egg yolk and mix until the dough begins to come together. Then gradually add the 0.5 cup ice water, 1 tablespoon at a time, mixing just until the dough holds together when pressed. Avoid overworking the dough—handle it as little as possible to prevent gluten development.
Divide the dough into two equal portions. On a lightly floured surface, roll out one portion into a 9-inch circle about 1/8-inch thick. Transfer this to a 9-inch pie dish, pressing gently to shape it to the bottom and sides. Chill in the refrigerator while you prepare the filling.
Prepare the Filling
In a medium saucepan, combine the 1 cup granulated sugar, 2 tablespoons cornstarch, 1 tablespoon lemon juice, and 1 teaspoon vanilla extract. Gradually whisk in 1 cup of liquid (such as milk or fruit juice, if using a fruit filling) until smooth. Cook over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon, about 5-7 minutes. Remove from heat and let cool slightly.
For a custard filling, whisk together 1 whole large egg and 0.25 cup heavy cream, then slowly pour into the sugar mixture while whisking. Return to low heat and cook, stirring constantly, until the filling thickens to 170°F on an instant-read thermometer. This ensures a perfect set without curdling.
Assemble the Pie
Pour the cooled filling into the chilled pie crust. Roll out the second portion of dough to create a top crust. Cut the dough into 1-inch strips for the lattice design. Arrange 6 vertical strips first, spacing them evenly. Then, weave 5 horizontal strips between them, alternating the ends to create the classic lattice pattern.
Brush the lattice strips with a mixture of 1 whole large egg and 0.25 cup heavy cream for a golden finish. Sprinkle 1 tablespoon granulated sugar evenly over the lattice. This will caramelize beautifully during baking, adding both sweetness and visual appeal.
Bake to Golden Perfection
Preheat your oven to 375°F. Place the assembled pie on a baking sheet lined with parchment paper to catch any drips. Bake for 45-55 minutes, until the crust is deep golden brown and the filling is set. If the edges start to brown too quickly, cover them loosely with aluminum foil.
To test doneness, gently shake the pie—if the filling jiggles slightly but doesn't wobble, it's ready. Remove from the oven and let it cool on a wire rack for at least 2 hours before slicing. This resting time allows the filling to fully set and the lattice to crisp up beautifully.
Pro Tips For Making 9 Inch Double Crust Pie
- Chill the Dough Properly: I learned this the hard way—rolling out dough straight from the fridge makes it tough as boot leather. Wrap the dough in plastic and refrigerate it for at least 30 minutes before rolling. If you're really impatient, pop it in the freezer for 15 minutes. The goal? Cold dough handles better and shrinks less when baking.
- Cut Butter in Small Pieces: Don’t dump that whole stick of butter into the flour at once. Cut it into ¼-inch cubes first—this gives the fat more surface area to coat the flour, which means a flakier crust. I used to skip this, and my crusts always turned out dense. Trust me, the effort pays off.
- Brush the Egg Wash Lightly: The egg yolk wash is for shine, not drowning the crust. Use just enough to coat the top—about 1 tablespoon diluted with 2 teaspoons water—and spread it with a pastry brush, not a ladle. Too much wash makes the crust soggy, and no one wants a pie that looks like it’s been swimming in egg.
- Pre-Bake the Bottom Crust: Skip the soggy bottom by blind-baking the lower crust for 10 minutes at 375°F (190°C) before adding filling. Cover it with pie weights or dried beans, then sprinkle with flour to prevent puffing. This ensures the crust holds up, especially if your filling is juicy. (Yes, even if you’re in a hurry—your future self will thank you.)
Troubleshooting your 9 inch double crust pie
Soggy Bottom Fix
If your pie crust turns soggy after baking, the issue is usually steam from the filling. First, blind bake the bottom crust for 10-15 minutes at 375°F before adding filling—place a pie weight or dried beans on top.
For fruit fillings, toss with 1-2 tbsp cornstarch to absorb excess moisture. If using custard, cook it to 170°F to ensure proper thickening. 💡
Lattice Gaps
Uneven gaps in your lattice happen when strips aren't cut evenly or pressed firmly. Use a pizza cutter or sharp knife to cut 1/4-inch wide strips—any wider and they'll separate.
Press strips gently into the filling before weaving to create a tight seal. Chill the dough strips for 10 minutes before assembling if they're too soft. 🧈
Underbaked Filling
An underbaked filling usually means it didn't reach 170°F or was too thin. For custard pies, use a thermometer to check doneness. If your filling is watery, add 1 extra tbsp cornstarch to the dough.
For fruit pies, pre-cook fillings until they release liquid, then drain before adding to the crust. 🍎
Pale Crust Edges
Pale crust edges happen when the oven isn't hot enough or the pie isn't baked long enough. Preheat your oven to 375°F for at least 15 minutes before baking.
Brush the edges with egg wash and sprinkle with 1 tbsp sugar before baking. If needed, broil for 1-2 minutes at the end for extra color. 🌟
Filling Leaking
Leaking filling is usually caused by an overfilled pie or weak crust edges. Don't fill pies more than 3/4 full—fillings expand during baking. Press the bottom crust edges up to meet the filling, then crimp with a fork.
For extra strength, add a 1-inch dough border around the edges before baking. ⚡
Dough Sticking
Dough sticks when it's too warm or the surface isn't properly floured. Chill dough for 30 minutes before rolling. Dust your rolling surface and dough with all-purpose flour generously.
Use a pie dish with a removable bottom** for easy transfer. If dough tears, patch with extra dough scraps and press gently. 🌾
Nutrition facts
Frequently asked questions
Can I make this recipe without a food processor?
The dough can be made by hand using your fingers to cut the butter into the flour until it reaches pea-sized crumbs. Just work quickly and keep everything cold. For the lattice, use a sharp knife or pizza cutter to cut the strips—no special tools needed. The key is patience and keeping the dough chilled throughout the process.
How do I prevent my lattice from puffing up during baking?
Press the lattice strips gently but firmly into the filling before weaving them. Chill the assembled pie for 30 minutes before baking to help the strips hold their shape. If you notice puffing, try using slightly narrower strips (1/4-inch wide) and avoid overfilling the pie. A 1-inch dough border around the edges also adds stability.
What's the best way to store a leftover pie?
Store your pie in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 4 days or freeze for 3 months. To reheat, warm slices in a 350°F oven for 10-15 minutes or microwave for 20-30 seconds. The lattice stays crispier when reheated briefly in the oven.
Can I use this recipe for savory pies like chicken pot pie?
Yes! The lattice technique works beautifully for savory pies. Skip the sugar in the egg wash and use heavy cream plus a pinch of salt instead. For chicken pot pie, pre-cook your filling completely to avoid soggy crusts. Blind bake the bottom crust for 15 minutes before adding the filling to prevent steam from making it soggy. The lattice adds that bakery-style presentation while keeping the filling warm.
Why is my crust shrinking during baking?
Shrinking usually happens when the dough is too warm or the pie isn't preheated properly. Chill your dough for 30 minutes before rolling and always preheat your oven to 375°F for at least 15 minutes. Use a 9-inch pie dish that's not too deep—shallow dishes help prevent shrinking. If your crust still shrinks, try adding 1 extra tablespoon of ice water to the dough for better structure.