Pie Crust Recipe

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  • 1 ¼ cups all-purpose flour
  • ¼ teaspoon salt
  • ⅓ cup butter
  • 45 tablespoons cold water


  1. Stir together flour and salt. Using a pastry blender, cut in butter until pieces are pea-size.
  2. Sprinkle 1 tablespoon of the water over part of the mixture and gently stir in. Gently mix in water 1 tablespoon at a time, forming dough gently into a ball. Do not over-work.
  3. On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edges into a circle about 14 inches in diameter.
  4. To transfer the dough, wrap it around the rolling pin. Unroll it into a 9-inch pie plate. Ease the dough into pie plate, being careful not to stretch pastry.
  5. Rim the dough to 1-2 inches beyond edge of pie plate. Add the filling and fold over as a “galette.” Brush the folded-over edges with milk. Bake according to pie baking directions below.