A homemade pie crust is one of the best ways to elevate a pie. While a store-bought crust is convenient, my all-butter recipe tastes so much better than store-bought because it doesn’t contain any other oils or preservatives. If you find the thought of making pie dough from scratch intimidating, I’m here to help! I retested and updated my recipe to share my essential tips for ensuring your crust is flaky and tender every time (the secret: cold temperatures!). My recipe method is virtually foolproof thanks to a food processor. How? By coating part of the flour with fatty butter before adding any liquid. I explain it all below, along with how you can roll, shape, and blind bake your perfect pie dough into the most delicious pie.
RECIPE: https://preppykitchen.com/classic-pastry-crust/
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I would quite happily eat that crust without any filling!
Can you imagine the enhanced flavor using burnt butter.
How would that work?
Maybe make burnt butter then place in frig or freezer before using???
John's pie dough always looks crumbly before he smashes it all together and starts to roll it out. I often think that it will never roll out smoothly but it always comes out perfect.
My mom’s pie crust has never been replicated. My crust has always been “bitter” compared to how her’s turned out. I think she added the sugar and never told us, lolol… That’s ok. My objective today is to make “my” pies, cakes, cookies, etc., my way and enjoy everyone enjoying what I’ve made. Thank you, John. I’m going to try your recipe. I am planning on making a tourtiere this Christmas and I think your pie crust recipe will be the chef’s kiss. Blessings!
I have THE worst luck making pie dough.
Can you make a 'depression' version of this recipe? 😭😭
I will use this recipe this year. I have the Preppy Kitchen Super Easy and love it. I give it as presents. Such great recipes.
I would just eat it "as is". Picture perfect. Thanks John!
Anyone blind bake a Trader Joe's pie crust? It's the only one that's made with butter and is supposedly a bit thickerthan other stores bought so i was thinking of blind baking it. Making from scratch, I always screw up the first batch and butter is just too expensive to be wasting these days. TIA
I see lots of people grating the butter by hand with a box grater. Seems to work great.