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Basic (in a good way) Pie Crust

Basic (in a good way) Pie Crust

This summer I have been baking a ton of pies. Mainly since the boys love them and also because for some reason, it makes me extremely happy. While making crust is often relaxing… there is nothing more frustrating than not making enough! Drumroll please… and this is what I love about this recipe. More than enough dough for creative fun. There is plenty for a top, a braid and lattice (as seen in photo) as well as a bottom crust. If you are feeling creative you will also have enough dough to use cookie cutters and make adorable toppings to add to your pie top. This crust recipe goes with every type of filling, plus all that buttery goodness makes it flaky and flavorful. This recipe will truly cover it all!


  • 4 cups all-purpose flour
  • 4 tablespoons granulated sugar
  • 4 sticks (32 tablespoons) unsalted butter, cut into cubes and kept very cold
  • 1 teaspoon salt
  • 6-8 tablespoons ice water
  • 1 egg yolk
  • Raw sugar (for dusting)

Recipe Note: Normally I would bake a pie in the oven at 350°F. but as this is just a dough recipe the baking temperature is dependent on the filling as well, so use the best temperature for your individual pie.


  1. Put the flour, salt, butter, and sugar into a food processor and pulse the mixture until the butter pieces are the size of beads. While periodically pulsing the mixture, drizzle in the ice water, and stop when the mixture is just moist enough that it will hold together when pinched.
  2. On a clean counter press the dough together into two round disks, about 1” thick. (The rounder the disk, the easier it will be to roll out.) Wrap the disks in plastic wrap, and place them in the refrigerator to sit for at least 2 hours.
  3. After the dough has chilled, remove the dough from the refrigerator, and slowly roll one out into a circle. Place in the pie pan and pat down. Use a fork to make a few pricks at the bottom. Place back in the refrigerator. 
  4. Remove the other dough disk from the refrigerator, and slowly roll out a circle. Shape the top of your pie however you like (ie. lattice, weaving or shapes). 
  5. Remove the pie pan from the fridge, pour in your filling of choice, top with your pie dough and place in the oven. Use a pastry brush to brush on egg yolk to the top and edges of the pie. Bake pie for the allotted time but because you are baking both bottom and top of the crust together it will usually take about 1 hour.

    I first used this recipe for my Apple and Blackberry Galette in Ranch To Table Season 1 Episode 1: "Welcome to the Ranch"Since then I have adapted the recipe to work for a pie, making enough dough for the bottom and top.

    Also watch my Reel on Instagram where I make this exact pie with Hank!

    Photographs by Elizabeth Poett

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