Not-so-Basic Pie crust

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This is my favorite pie crust recipe that I’ve ever used. I call it the “not-so-basic” because we have the basic and I give you ideas on how to add some flavor to it. The recipe will create two pie shells (for top and bottom). If you are looking to make a quiche or a crumble or something that only calls for one shell, divide the recipe ingredients in half. Also, pie crust takes 4-24 hours before you can use it, so plan wisely!

Note: The secret to buttery crust is really cold butter

How to make this more amazing? I like to add things to the crust. These additions I would add as I am mixing the pie crust (step 2) and it would be based upon what kind of pie I am making. Here are some suggestions on what I do:

Pie Addition to Crust
 Apple  OR Pear  Cheese (my personal favorite, gruyere)
 Strawberry-Rhubarb Mint or Lemon zest or Lime zest
 Blueberry  Mint
 Chicken  Thyme or Tarragon

You get the idea…if you have any other combination flavors, I’d love to hear about it!


  • 2 1/2 cups flour
  • 1/2 teaspoon salt
  • 1 cup of butter (if you can stand it, put it in the freezer)
  • Ice water (literally, water with ice)


  1. Combine flour and salt and mix.
  2. Cut up butter and mix into the flour. I smash it in with a fork. Try to touch the butter as little as possible because you want the butter to keep its consistency and not melt into the flour.
  3. Combine water (just water, no ice) 1/4 cup at a time. I use about 3/4 of water. You want the picture to come together, but NOT become a paste. See pictures below.
  4. Split the dough in half and make it into two balls. Wrap them in plastic wrap and put in the fridge for 4-24 hours.


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