Pie crust 102: all butter, really flaky pie dough from Smitten Kitchen by Deb Perelman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • lissabeebe on May 12, 2024

    The only crust recipe you will ever need. Fantastic! She also has a YouTube video demonstrating how easy this is

  • cespitler on May 21, 2017

    I agree-a go-to pie crust. For years I made pie crust in the food processor, but the set of instructions here brought me back to doing it by hand.

  • sldoug on April 02, 2016

    This is my go-to pie crust. It always turns out beautifully and so very flaky. Plus, it's so easy, just like pie crust should be (I mean come on, pie involves a lot of steps! The crust needs to be easy if you're going to make it through the entire pie!) I'm a bit lazy with the water and tend to err on the side of it being a bit wet since lots of flour helps with the rolling anyway.

  • Rutabaga on September 16, 2014

    This recipe really works; while I can't claim my crust was perfect (is it ever?), it was flaky and buttery, and definitely better than many shortening-based crusts I've made. Follow these simple steps for a great pie pastry.

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