cooking / desserts

Rouge de Bordeaux Double Pie Crust

serves one double crust (top and bottom) · easy

Why This Works

Rouge de Bordeaux is a heritage wheat with a warm, nutty aroma that bakes into flaky, deep-amber crusts with great structure — it holds crimps beautifully. The triple roll-and-fold creates the flaky layers. Best for apple, cherry, pecan, and chocolate pies.

Ingredients

  • Rouge de Bordeaux flour (2 cups + 2 Tbsp)
  • Sugar (1 tsp, can be omitted)
  • Salt (½ tsp)
  • Butter (¾ cup, cold)
  • Ice water or cold milk (8-10 Tbsp)

Blend alternatives: 100% Rouge; 70/30 Rouge/White Sonora; 70/30 Rouge/all-purpose.

Method

  1. Mix dry ingredients: whisk together the flour, sugar, and salt.
  2. Cut in butter: cut the butter into ½-inch cubes and add to the flour. Using your fingers, squish each butter cube until no cubes remain and the butter resembles flakes.
  3. Add liquid: add the cold water or milk and mix until a dough forms.
  4. First rest: cover and let rest 5 minutes.
  5. First roll and fold: dust the work surface with enough flour to keep the dough from sticking. Roll the dough into a rectangle three times as long as it is wide, then fold each third into itself, creating a square.
  6. Second roll and fold: roll again into a rectangle three times as long as it is wide; repeat the fold.
  7. Third roll and fold: roll once more and repeat the fold.
  8. Final roll and divide: roll into a rectangle twice as long as it is wide and divide into two equal portions.
  9. Shape and chill: shape each into a disk, wrap tightly in plastic, and refrigerate for 2 hours.
  10. Before rolling: let the dough sit at room temperature for 30 minutes before rolling into your crust.

Notes

  • The triple-fold technique is what creates the flaky layers.
  • Rouge is a stronger flour and benefits from the full 2-hour rest.