Flaky Pie Crust 

If you’re an avid baker, you know that a good pie starts with a perfect crust. Today, let’s talk about a Double Flaky Pie Crust recipe that can elevate any pie you’re planning to make. The crust is incredibly flaky and so perfect for any pie, but especially more hearty pies. The sour cream adds a touch of tanginess, and the use of sparkling water contributes to its light texture. The crust is made with gluten-free flour, making it a great option for those who follow a gluten-free diet. But don’t let that fool you; you won’t even notice the difference! This recipe creates enough dough for one double pie crust, meaning you’ll have both a bottom and a top crust. It’s also versatile enough to work with both sweet and savory fillings. So, whether you’re making a fruit pie or a meat pie, this crust has got you covered.

Why You’ll Love This Flaky Pie Crust

  • Flakiness Galore One of the most sought-after qualities in a pie crust is flakiness, and this recipe delivers it in spades. The cold butter and the quick working method ensure that you get those desired butter pockets that lead to a flaky crust.
  • Gluten-Free Goodness Made with 1.1 gluten-free flour, this crust offers a gluten-free alternative without compromising on flavor or texture. Now you don’t have to skip the pie during family gatherings or holidays.
  • Ease of Preparation With a straightforward list of ingredients and simple instructions, even a baking novice can tackle this recipe. The prep time is manageable, and you’ll be rewarded with a pie crust that looks and tastes like it was made by a pro.
  • Perfect for Double Pies This recipe yields enough dough for one double pie crust. That means you can make a pie that has both a bottom and a top crust, opening up a plethora of options for fillings and designs.
  • Versatility Whether you’re going the sweet or savory route, this crust is versatile enough to work with any filling. Its neutral yet rich flavor provides the perfect backdrop for any pie.

What You Need To Make Double Pie Crust

  • Measuring cups/spoons
  • Mixing bowl
  • Pastry Cutter
  • Plastic Wrap
  • Rolling Pin

Ingredients You Need To Make Double Pie Crust

  • 1.1 GF flour
  • Baking powder
  • Kosher salt
  • Sparkling water
  • Sour cream
  • Cold butter, cubed
  • Egg wash for brushing the top of the pie crust
  • Sugar for sprinkling on top of the crust

How To Make Double Pie Crust

  1. In a large bowl, add the dry ingredients and mix well.
  2. Add the butter and sour cream. Use either your hands or a pastry cutter to work the dough quickly without breaking up the butter too much.
  3. For flakiness, leave some butter pockets. These should be pea-sized.
  4. Add the sparkling water and work the dough quickly until incorporated.
  5. Wrap the dough in plastic wrap and place it in the fridge for 2 hours.
  6. Remove the dough and slice it in half. Lightly flour a work surface.
  7. Make the dough more pliable by working it quickly. Use flour sparingly to avoid drying the dough.
  8. Roll out the dough to approximately a 12-inch diameter.
  9. Place one crust in the pie dish and add your filling.
  10. Roll out the second crust and place it on top.
  11. Trim and crimp the edges to seal.
  12. Brush the top with egg wash and sprinkle with sugar.
  13. Make 4 slices on top of the pie crust, place it on a cookie sheet.
  14. Bake at 400 degrees for 20 minutes, then reduce the temperature to 350 and bake for 30 more minutes.
  15. Allow the pie to rest at room temperature for 1 hour before slicing.

Commonly Asked Questions

Can I Substitute Regular Water for Sparkling Water?

Sparkling water contributes to the crust’s flakiness. Regular water can be used but may result in a less flaky texture.

Do I Have to Use Gluten-Free Flour?

This recipe calls for 1.1 GF flour, but you can use all-purpose flour if gluten is not an issue for you.

Can This Crust Be Made in Advance?

Yes, the dough can be made in advance and stored in the fridge for up to 3 days.

Is the Egg Wash Necessary?

The egg wash gives the crust a glossy, golden finish. It’s not mandatory, but it adds a professional touch to the pie.

Substitutions + Alternatives

Can I use All-Purpose Flour?

Yes, All-Purpose Flour can be used. Use the same amount that is listed in the ingredients, but swap with all purpose.

Can I use regular dairy?

Feel free to make this recipe your own. I use dairy-free milk, but feel welcome to choose your preferred dairy option without any recipe adjustments. Unless specified otherwise, you have the flexibility to use the milk of your choice for the recipe.

Note: While almond milk is an option, it is less preferred due to its liquid consistency. Consider opting for a milk alternative with a thicker texture.

Flaky Pie Crust

Print Pin Rate
Prep Time: 25 minutes
Cook Time: 50 minutes
Refrigerator Time: 4 hours
Servings: 2 Pie Crust


  • Measuring cups/spoons
  • Mixing Bowl
  • pastry cutter
  • plastic wrap
  • Rolling Pin


  • 3 cups 1.1 GF flour
  • 1 tsp baking powder
  • ¾ tsp kosher salt
  • 6 tbsp sparkling water
  • ¾ cup sour cream
  • 16 tbsp cold butter cubed
  • *egg wash for bruising the top of the pie crust 1 egg+2 tbsp water mixed
  • *2 tsp sugar for sprinkling on top of the crust


  • This pie recipe is for a 9” deep dish pie plate.
  • In a large bowl add the dry ingredients and mix well.
  • Add the butter and sour cream and either using your hands or a pastry cutter work the dough quickly. We don’t want to break up the butter a ton.
  • For the pie crust to be flakey we want butter pockets.
  • They should be pea size when done working it.
  • Add the sparkling water to the dough and with your hands work the dough quickly until incorporated.
  • Put into plastic wrap and place in the fridge for 2 hrs.
  • Remove, slice the dough in half and lightly flour a work surface.
  • Quickly work the dough to make it more pliable. Use flour sparingly (we don’t want to dry the dough).
  • Roll out to approximately 12” diameter.
  • Add the dough to the pie dish.
  • Add the filling and roll out the other pie crust, top.
  • Trim the edges and crimp the edges to seal.
  • Brush the top with an egg wash, sprinkle with sugar.
  • Add 4 slices on top of the pie crust, place on a cookie sheet and bake the pie at 400 degrees for 20 minutes, reduce the temp to 350 and bake for 30 more minutes.
  • Allow to set out at room temp for 1 hr. before slicing into it.


Serving: 1crust
Tried this recipe?Mention @TheSaltyCooker or tag #thesaltycooker!

For any pie, the crust is more than just a vessel for the filling, it’s an integral part of flavor for the dish. This Double Pie Crust recipe checks all the boxes for what you’d want in a crust—flakiness, flavor, and versatility. Its ability to suit both sweet and savory fillings makes it a universal favorite. The fact that it’s gluten-free is an added bonus, making it inclusive for family gatherings where dietary restrictions are a concern. Next time you’re in the baking mood, remember that this Double Pie Crust is the perfect flaky crust and give it a try.

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