Pie Crust

This pie crust was one of the first things I learned to make.  I put it in my first handmade cookbook and I still use this recipe today.  The key to a great pie crust is to use butter not shortening (I don’t even know what it is) I like the natural stuff.  And ice cold water! Yes, you have to use ice cold water.  I usually make a few of these and then freeze them to have it handy.  I use this pie crust for pies and also for my Quiches

Print Recipe

Pie Crust

Yield: 8 servings

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes


6 tbs butter

1/2 tsp Salt

2 tbs Cold water

1 cup All-purpose flour


This is for one 9” pie crust.

Mix flour and salt in a bowl. Cut in butter using pastry blender until all the flour is just blended into form pea sized chunks. Sprinkle water one tablespoon at a time. Toss lightly with fork until dough will form a ball. Flour rolling surface and pin lightly. Roll dough into circle and trim one inch larger than upside down pie plate. Loosen dough carefully. Fold into quarters. Unfold and press into pie plate. Trim edge even with pie plate. Flip into pie plate. Moisten pastry edge with water.

Bake at 425 F until golden brown, approximately 30 minutes.