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Double Pie Crust

  • Yield: 2 (10-inch) pie crusts


  • 3 cups all-purpose flour
  • 1 tablespoon sugar
  • 1/4 teaspoon salt
  • 1 stick cold unsalted butter, cut into pieces
  • 1/3 cup solid vegetable shortening
  • 6 tablespoons ice water, or more as needed


  • Sift the flour, sugar, and salt into a large mixing bowl. By hand incorporate the butter pieces and shortening, working with your fingertips until it comes together and forms small pea shapes. Work the ice water into the dough with your hands until it just comes together, being careful not to over-mix. Form the dough into 2 disks, wrap tightly in plastic wrap, and place in the refrigerator to rest for at least 30 minutes before rolling out the crusts on a lightly floured surface to fit into the pie pan.