Basic Pie Crust


SourceJasper White's Cooking from New England
Prep time45 minutes


This pie crust recipe uses butter, not lard. It is easy to make and is a real crowd-pleaser.


2cPastry Flour
12TButter (unsalted, chopped, and chilled)
7TWater (very cold)


Start with all ingredients cold. Lay out two squares of wax paper that you will need after the dough is made.

  1. Combine the salt into the flour.
  2. Cut the butter into the flour with a fork, a pastry blender, or a quick pulse from a food processor. You want little pea-sized bits of flour covered with butter. This is how it gets flaky.
  3. Sprinkle the ice water over the mixture and lift and toss until it starts to come together.
  4. Knead it quickly and lightly. Try to avoid melting the butter. It's OK if it looks a little raggy; you do not want a homogeneous mixture. There's a helpful video in my YouTube Favorites.
  5. Form it into two flattened balls and wrap them in the wax paper. Chill a while so the butter firms up.


I always use Queen Guinevere pastry flour from the King Arthur Flour Company Baker's Store in Norwich, VT.
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Alas! The Queen is dead!

The King Arthur Flour Company has discontinued the Queen Guinevere cake flour. That was the last bleached flour in their catalog; now their catalog is bleach-free. I'm sure they are very happy with that accomplishment. As for me, not so much. I tried replacing it with the pastry flour, but the results are not yet satisfactory. They recommend their new cake flour, but I have not tried that yet. Of course, Christmas approaches, so I will use a lot of flour as usual and I hope to have a report by the end of the year.