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|
|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)
- Combine flour and salt and mix.
- 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.
- 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.
- 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.