Nut Double-Crust Pie Dough

Name: Nut Double-Crust Pie Dough
Yield: Makes one 9-inch double crust
Ingredients: 16 tablespoons, unsalted butter, chilled, divided; 1 3/4 cups (7¾ ounces; 220 grams), all-purpose flour, divided; 2 tablespoons, sugar; 1 teaspoon, table salt; ½ cup (4 ounces; 113 grams), ice water, divided; 1 cup, pecans, walnuts, hazelnuts, almonds, or peanuts, chopped and frozen

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Desserts or Baked Goods

Dessert Pies

This is our go-to dough: It’s supremely supple and extremely easy to roll out. Even better, it bakes up buttery, tender, and flaky.

SERVESMakes one 9-inch double crust

TIME35 minutes, plus 2 hours chilling

WHY THIS RECIPE WORKS

How did we do it? First we used the food processor to coat two-thirds of the flour with butter, creating a water-resistant paste-like mixture. Next we broke that dough into pieces, coated the pieces with the remaining flour, and tossed in g...

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