Pie Crust

Pie Crust

This is our basic pie crust recipe.  No frills.  No secret tricks.  Just age-old technique and a swift hand.  The key here is to keep the butter as cold as possible throughout the process.  The colder the butter, the flakier the crust. 


  • 1¼ cups all-purpose flour 
  • ¼ teaspoon fine sea salt
  • 10 tablespoons unsalted butter (1¼ sticks), chilled and cut into small cubes
  • 2-4 tablespoons ice water, as needed


      1. In a food processor, pulse together the flour and salt.
      2. Add butter and pulse until the mixture forms chickpea-size pieces.  If working without a food processor, you can also cut into the butter with a pastry cutter or a pair of knives.
      3. Add ice water, 1 tablespoon at a time, and pulse until the dough just comes together. It should be smooth and easy to manipulate.  If the dough is too dry to work with, add additional ice water, 1 tablespoon at a time.  Avoid adding too much water, as it makes the crust tough. 
      4. Lightly flour a work surface.  Shape the dough into a ball, and then flatten it into a disk. Wrap tightly with plastic wrap and refrigerate for at least 1 hour and up to 2 days.
      1 of 4