Perfect Butter Pie Crust

Baked fruit is all well and good, and I’m never one to turn down a bowl of stewed peaches (with ice cream, please) or applesauce dished out as a dinner side. But, put that fruit into a crust and you have the magic that is pie. That crust is all important. It must be golden. It must be the perfect texture, neither too hard to penetrate with a fork, nor so soggy that it sags. It must be flaky and yet hold together. The demands of a perfect crust can put off even the most avid cook. Never fear! I’ve put together a tutorial of my all-butter pie crust.

Baking making a perfect pie crust does take experience. Crusts require handling just so. Give it a try. Try it again. Don’t worry. Just do it. Even the mistakes are delicious, after all, butter and flour always tastes good.

The recipe is posted on my FAQ page, here. A version of it will appear in my upcoming Farmstead Egg Guide and Cookbook, out in March of 2014.

I want to hear about the pies you’re baking!




  1. I also love to make pies. My favorite being a mix of three apples. Granny Smith, Cortland, and Rome. It’s a nice mixture of textures and tartness. Very delicious. I have been having a problem finding the Rome apples for some reason. I also love to have a big yellowware bowl full of them for the Christmas season. Their fragrance is delightful.

  2. Old fashioned apple is my favorite. But I did make my first blueberry this year and it was quite tasty.

    But my most favorite thing is taking all the left over bits of crust, lay them out on a baking sheet and sprinkle with cinnamon and sugar and bake till golden brown. That smell is simply heaven to me.

    And it gives everyone a little something sweet to eat while they wait for dinner to cook and pies to cool.

  3. For Christmas eve with the family here, I bake traditional French Canadian tourtieres. They are pork pies, very delicious. I have to bake 3 now as the grandchildren are starting to enjoy them.

  4. Crust-making is a tradition in our family. Among the women, I should say, because the men are pretty worthless. (This, too, is a tradition.) We’ve always made our crusts by hand, no food processors, handmade with lard in the old days (so I’ve heard), and now with vegetable shortening. I have been known to crack the tradition (other than with the worthless men part) and make -gasp- butter crusts… but this is a rarity. There’s very little call for pie outside of peach pie in summer, and pumpkin pie at Thanksgiving and Christmas. Last year, I made an interesting apple-cranberry pie. Not for the faint of heart, this pie, with its combination of mildly sweet and painfully sour.

    And once I made a very difficult, time-consuming strawberry glacé pie… and it went unappreciated, of course. But if you live among people who might appreciate the effort of your baking, it’s a good pie. Fancier than a plain strawberry pie, and not as sweet as a strawberry creme pie.

    You made your pie all fancy with cutouts! It’s a nice-looking pie. What is it? Looks like cherry, but I wouldn’t swear my pie-crust making skills on it. Your FAQ was a good read, too. Good luck with the new book!

  5. The pies look soooo good!
    When will the goats have their photos taken in their costumes? I can hardly wait to see them.