Pie Crust

Pie Crust

Course: Breakfast, Main course, Side dish, Snack

(One of) The most versatile recipes to have in your baking repertoire.
From savory to sweet – it’s all in what you add as a filling or even to the dough!
Dough must chill for at least 30 minutes or overnight.


  • 2 cups Maine Grains Pastry Flour

  • 6 oz butter – cold, cubed or frozen and grated

  • 3⁄4 tsp salt

  • 3⁄4 tsp sugar

  • 1⁄2 cup of cold water – kept cold in a bowl of ice if necessary

  • Optional: add spices (rosemary, oregano, etc for a savory dough) and/or omit the sugar


  • Makes one large pie crust, or two small pie crusts.
  • All materials should be as cold as possible. Pie dough should be handled lightly and as little as possible.
  • Combine flour, salt, sugar in a food processor pulsing the butter with dry ingredients until butter pieces are pea sized. Or mix all by hand, grating frozen or chilled butter into the dry and mixing till coarse pieces of butter are evenly mixed and coated with flour.
  • Add the cold water and cut in by hand using a pastry cutter, fork, or pinched fingers. Incorporate water just until dry mix is moistened. Avoid over mixing.
  • Press dough into a disk, wrap in plastic and chill for at least 30 minutes or overnight.
  • On a floured counter or board, roll dough to fit pie plate.
  • Trim, pinch and flute edges, or decorate edge however you like.


  •  Too much flour makes a pie crust tough.
  • Too much fat makes it dry and crumbly.
  • Too much liquid makes it heavy and soggy.
  • Brushing crust edge or top with an egg wash gives it a glossier finish.
  • Sprinkling coarse sugar on top of the egg washed crust gives a top pie crust crunch and texture that some enjoy.

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