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“This recipe comes from Yankee magazine, a New England periodical. It is a good, almost foolproof, pie crust that can be used with just about any filling.”
READY IN:
30mins
SERVES:
12
YIELD:
1 2 crust pie
UNITS:
US

Ingredients Nutrition

Directions

  1. Pour the flour into a mound on a countertop. Add salt and sugar; toss well. Work butter into flour with fingertips until it forms pea-sized lumps. Add the water, 2 tablespoons at a time, tossing with your fingers, until dough is crumbly and just starting to come together. You may not need all the water.
  2. Form dough into a mound, then use the heel of your hand to push the dough away from you, flattening out lumps. Repeat.
  3. Shape into two equal disks, wrap in plastic, and refrigerate at least 1 hour.
  4. To Form 2 Crust Pie:.
  5. Place one disk of dough on a floured pastry board; roll into a circle 1/8-inch thick.
  6. Fold circle of dough gently into quarters and transfer to an ungreased 9-inch tart pan.
  7. Unfold and gently push dough into pan. Cover with plastic wrap.
  8. Place second disk of dough on a floured pastry board; roll into a circle 1/8-inch thick. This will be your top crust.
  9. Cut small decorative holes in center of top crust to vent, then carefully transfer to flour-dusted cookie sheet. Cover with plastic wrap.
  10. Refrigerate crusts at least 1 hour or until needed.

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