Basic Pie Crust


  • 2 cups flour
  • Pinch of salt
  • 10 tbsp of butter (chilled and cubed)
  • 2 large egg yolks
  • 4 tbsp ice water


*note: all ingredients should be kept as cold as possible during this process! The colder the butter stays, the flakier the crust!*

  1. Mix the egg yolks and ice water, leave chilling until butter/flour mixture is ready
  2. Place flour into bowl. Drop butter in 1 cube at a time, leaving remaining butter on a cold surface or in a cold location.
  3. Using the tips of your fingers on one hand, pinch butter into flour, while keeping your other hand on a cool surface, such as an ice pack. Alternate hands as you go to keep the butter at an optimal temperature
  4. Add approximately 3/4 of the egg mixture into the mixed butter and flour
  5. Work dough together, adding more egg mixture if needed. Once a ball can be formed in your fist, the dough is ready
  6. Form a disc with the dough and wrap in cling-wrap or plastic.
  7. Chill for at least 20 minutes. The dough can remain in the fridge for up to 4 days and in the freezer for up to 3 months.