Pie Crust

Based on cookies and cups recipe.


  • All purpose flour (2 1/2 cups)

  • Granulated sugar (1 tbsp)

  • Kosher salt (1 tsp)

  • Butter (1 cup)

  • Vinegar (2 tsp)

  • Ice water (1/2 cup)

Dough Preparation

  • Mix flour, sugar, salt, and butter in a large metal bowl.

  • Cut butter into cubes.

  • Add butter to bowl.

  • Mix thoroughly.

  • Add vinegar and ice water.

  • Stir with a wooden spoon until it’s too difficult.

  • Knead with hands until dough holds together.

  • If dough is too dry or crumbles, add a tablespoon of water at a time until it is flexible enoug.

  • Divide the dough in half.

  • Form each portion into a flat circle.

  • Wrap each dough with plastic wrap.

  • Refrigerate for an hour.

Pie Preparation


  • Flour surface lightly.

  • Using a rolling pin, roll the dough out 1/8–1/4 inch thick into a 12 inch circle.

  • Quarter the dough and carefully place into a pie plate.

  • Press it lightly into the dish.

  • Trim the edges of the crust, leaving about 1 inch overhanging.

  • Crimp the edges of the crust using your fingers.


  • Fill your pie with desired filing.


  • Roll out the remaining dough as you did before for a top crust.

  • Place the dough on top of the pie and crimp the edges to seal.


Typically a fruit pie will bake at 375°F for 45-50 minutes.