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Double Crust Fruit Pie Dough

The dough can be made up to 2 days ahead and stored chilled, or can be frozen for up to 3 months, thawing in the fridge before rolling.

Ingredients

  • 2 ½ cups all-purpose flour
  • 1 Tbsp sugar
  • 1 tsp salt
  • 3 Tbsp vegetable oil
  • 1 cup cool unsalted butter, cut into pieces (does not have to be ice cold)
  • ¼ cup cool water
  • 2 tsp white vinegar or lemon juice

Method

  1. Combine the flour, sugar and salt together. Add the oil and blend in using a pastry cutter, electric beaters or a mixer fitted with the paddle attachment, until the flour looks evenly crumbly in texture.
  2. Add the butter and cut in until rough and crumbly but small pieces of butter are still visible. Stir the water and vinegar (or lemon juice, if using) together and add all at once to the flour mixture, mixing just until the dough comes  together. Shape the dough into 2 disks, wrap and chill until firm, at least an hour.