Crust Talk

Butter Crust

A moment about crusts…

As I add the recipes for this year, I realize having a crust recipe on every pie recipe is a drag, and probably everyone has their own favorite crust recipes. Many people use a mix of butter and shortening, some do all shortening, some add vinegar or vodka. I prefer an all butter crust or what is called a Pate Brisee. Hell. some people want to buy pre-made crusts at the store.

Also some people like an egg wash, some don’t. I like to put milk over my top crust, but I am weird.

So the bottom line is, there are plenty of choices on crust, you don’t have to use mine, make whatever crust you want. From here on out, I will not post the crust recipe unless it is a special different crust.

Extra pie crust is good for lots of stuff, you can brush them with your wash and sprinkle cinnamon and sugar on them and bake them into little pre-pie treats.

Here is the recipe I usually use for pie crust, I find I can get a top and bottom crust out of this recipe with any left over:

Pie Crust

2 1/2 c. flour

3/4 c. butter, cut into at least 8 pieces

1/4 tsp. salt

4-6 T. cold water


Measure flour and salt into a bowl, add butter. Using a pastry knife or two butter knives, cut butter into flour until it is in pea sized clumps. Add water a few tablespoons at a time, start with 3 and stir.

Mixture should still be fairly dry, knead together dough by hand, adding water a spoonful at a time as needed until smooth and all flour is incorporated.

Keep in mind it is always easier to add a little more water as you knead the dough, rather than having to add more flour. Don’t fear the water, but don’t overdo it. If it does get too sticky add more flour a few tablespoons at a time until it forms a smooth ball.

Cover with wax paper and set aside for at least 30 minutes.

Sprinkle flour on a flat surface and flour rolling pin, roll until about 1/8″ thick.

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