Posted by gabber1981 on Jul - 6 - 2012 under Baking, Crust, Dessert, Pie, Sweet
  • 2 1/2 cups(600 ml) all purpose flour, plus some extra for rolling
  • 1 cup(2 sticks, 8 ounces, 227 g, or 240 ml) unsalted butter, very cold, cut into small cubes
  • 1 teaspoon(5 ml) salt
  • 1 teaspoon(5 ml) sugar
  • 6 – 8 tablespoons(90 – 120 ml)  of ice water
Cuisine: Cooking time: Varies Serving: 6 - 8 people

I suppose that before I tell you how I make a peach pie, I should probably tell you how to make a crust.  It’s half of the definition of pie, after all.

I’d like to state for the record that this is the only recipe I have ever used when making a crust, so I have absolutely nothing to compare it to.  With that said, I like it.  It may not be the best in the world, but it gets the job done, and it’s fairly easy and requires only the most common ingredients.

I don’t like complicated recipes that call for things that are either hard to get or cost an arm, a leg, and part of your first born, so don’t expect to ever see any exotic recipes here unless for some reason I think it is God’s gift to mankind.  Another reason you won’t see many or any exotic recipes is because the simpler a recipe is, the less likely I am to cry.

I first made this recipe with my husband, and everything turned out great.  He made it look so easy.

The next time I made it by myself, and things didn’t turn out so great.  I cried and cursed like a sailor, terrified that the expensive, imported butter I had purchased was going to go to waste.  8 ounces of butter(2 sticks or 227 g) costs approximately 5 dollars here in Shanghai.  I wish I could remember how much butter cost back in the the States to compare, but in my humble opinion, that’s entirely too much.

I was upset because my dough kept ripping and tearing, and I couldn’t for the life of me get it in the pie pan in one piece.  Frustrated, I threw what I had in the pan and pinched the remainder of the crust together until it resembled a pie crust.  It wasn’t very pretty.

I hate it when baked goods best me.

I have since made this recipe several times.  I don’t cry anymore, but I occasionally curse like a sailor.  I have yet to perfect my skill, but I imagine, eventually, that making this crust will be as easy as pie.  (Ha, ha, ha.)

Lastly, I made this crust completely by hand.  I don’t have any fancy machines.   This does not mean I am special, I’m just letting you know.  If I had a fancy machine, believe me, I would have used it.  Fancy machines save time, and time as they say, is money.

I hope that you enjoy it and may your tears be few!



1.  Cut your unsalted butter into cubes, place them in a bowl and put them in the freezer for 15 to 30 minutes.  The colder your dough, the easier it is to work with.

2.  Put a cup of water in the freezer, too, if you don’t have any ice cubes.

3.  In a large bowl, combine the flour, salt, and sugar.  Mix them together.  (This and the next step can be done in a food processor.)

4.  Once your butter is nice and cold, add it to your flour mixture.  Mix the butter into the mixture until it resembles coarse meal – small, pea size crumbs.  Try not to use your hands because this will cause your butter to melt faster.  It is good to have little pieces of butter still visible when its finished, but not necessary.  The butter pieces help create a flaky crust.   I use a potato masher to mix the butter in.

5.  When it looks like this, add 1 tablespoon of ice water at a time to the mixture until it holds together.  If you add too much water by accident, sprinkle in some more flour until it reaches the right consistency.  If it is too dry, drop some water in.

6.  Collect the dough and combine into to one large ball.  Divide it evenly.

7.  If you like, you may place the dough balls into the refrigerator for 30 minutes to an hour.  If the dough is too warm, you may find it difficult to work with.  If it’s warm, it will tear and fall apart.  I wrap mine in floured cooking paper and place them in sandwich bags.  You can also pat them down into discs before you put them into the refrigerator.  It doesn’t matter.

8.  Once the dough is cool again, remove one of the balls from the refrigerator and place it on a floured surface. If needed, let it sit out at room temperature for  5 – 10 minutes.  Be sure to flour the rolling pin.  Roll the ball out until it’s about 2 inches larger than your pie pan and about 1/8 inch thick.  Because this is your bottom piece, it doesn’t have to be perfect.  As you can clearly see in my picture below, mine isn’t.

9.  There are three ways to move the crust into your pan successfully.  First way – fold it twice, pick it up from its fold, place it in the pan with the fold in the center, and then unfold it in the pan.  The second way – roll the crust loosely around your rolling pin and unroll it into the pie pan.  The third, and my preferred way – roll it out on a piece of wax or cooking paper, slip your hand under the paper and lay it crust side down in the pan.

10.  Once you have it in your pie pan, you can either go ahead and mold it, removing the extra pieces as needed or you can wait to do that when you put the second piece on.

11.  Add your filling following your recipe.

12.  Roll out the next dough ball the same way.  Make sure that is big enough so that when you place it on top there will be about 3/4 of an inch extra in overhang.  You may either place the entire thing on top of your pie, cutting slits to allow the pie to breath, or you can slice it and make it into a lattice top.

13.  Pinch the two pieces together.  Flute the edges by using your thumb and forefinger.  Cut off any extra pieces.

14.  Follow your pie recipe for cooking temperature and time.


1.  Wrapped dough balls will last in the refrigerator up to two days.


Meal: Food type:

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