The Ultimate Pie Crust

Black Is Holiday Recipe Series

Family, Featured

Folks, it’s that time of the year where we celebrate the holidays with our loved ones and all events are centered around one thing: great food. In an effort to celebrate our traditonal culinary efforts and introduce new ones, we in the BI family will be sharing some our favorite holiday recipes. Remember this season to take all meals in moderation: with hypertension and diabetes plaguing our community we want to be conscious of how much we’re eating. If you’ve been trying to work it off all year like me, don’t let this one season ruin all that work you put in this year.  It’s perfectly alright to indulge in a piece of grandma’s old-fashioned sweet potato pie, but just one piece. And speaking of pie…

Everybody knows the key to a great pie or cobbler is the crust, and here is a recipe for my absolute favorite pie crust. It’s so easy and perfect, there’s almost nothing you can’t put in it that won’t taste great. Save this crust for the holidays – use store bought frozen crusts for recipes throughout the year. Enjoy!


All-Butter Pastry Dough


2 1/2 cups all-purpose flour

2 teaspoons sugar

3/4 teaspoon salt

2 sticks cold unsalted butter, cut into 1/2-inch cubes

1/3 cup plus 1 to 4 tablespoons ice water


Whisk together flour, sugar, and salt in a bowl (or pulse in a food processor). Blend in butter with your fingertips or a pastry blender (or pulse) just until most of mixture resembles coarse meal with some roughly pea-size butter lumps. Drizzle 1/3 cup ice water over mixture and gently stir with a fork (or pulse) until incorporated.

Squeeze a small handful of dough: If it doesn’t hold together, add more ice water 1 tablespoon at a time, stirring (or pulsing) until just incorporated, then test again. Do not overwork dough, or pastry will be tough.

Turn out dough onto a lightly floured surface and divide into 8 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather dough together, with a pastry scraper if you have one, and press into a ball. Divide in half and form into 2 disks. Wrap each disk in plastic wrap and chill until firm, at least 1 hour.

Cooks’ notes: Dough can be chilled up to 1 day. Let stand at room temperature 20 minutes before rolling out. •Recipe can be halved if making a single-crust pie. Use a rounded 1/4 teaspoon salt and start with 3 tablespoons water.

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