Simple and Classic Pie Crust

Recipe by: Lene Whitfield

5 ingredients

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October 1, 2025

I found this recipe about 20 years ago in a magazine called Cottage Living, which is no longer in publication. My friend Stephanie and I would pore over each issue and dream of having a tidy, tastefully decorated, modest house to raise our children in and make into homes for our little families.

However, my budget afforded little more than the basics — sometimes only the very basics. But eating is essential, not extra! And it costs little to no more to make food that tastes luxurious versus boring. So most of the ideas I tried from the pages of Cottage Living were the ones in the cooking section.

One year, I decided to dedicate myself to pie making. All the men in my life love pie, and the ladies were often skipping dessert because of diets anyway. So I made pie after pie after pie. I found that when I made it often, I got very good at it. Even an accomplishment such as making pie crust becomes, well, easy as pie.

I had used this recipe before and knew it could turn out very well — because it had a time or two. Pretty soon, it was turning out great every single time. Success is mostly determination and persistence.

Whatever culinary skill you’re trying to master, don’t give up! Keep at it, always motivated by love for those you’re feeding, and you will taste victory — maybe in the form of an exquisite pie crust!

Instructions

Carefully measure the flour (2 ½ cups) into a large mixing bowl. Add the salt (1 tsp) and sugar (1 tsp), then whisk to combine.
Using a cheese grater, grate the cold butter (2 sticks) into the flour mixture. Toss the grated butter in the flour so it’s evenly coated. With a pastry blender or your hands, work the butter into the flour until the mixture resembles coarse sand.
You don’t want any large clumps of butter remaining.
Add the ice water 1 tablespoon at a time, lightly mixing with a rubber spatula after each addition. After 3 tablespoons, test the dough by pressing some together in your hand. If it feels dry and crumbles apart, add the last tablespoon of water.
Gently gather the mixture into a ball with your hands. Divide into two equal pieces and shape each piece into a disc.
On a lightly floured surface, begin to roll out one disc of dough. Once it’s somewhat flattened, lift it up, lightly flour the surface again, and flip the dough. Continue rolling, lifting, and re-flouring until the crust reaches the desired size.
Test the size by placing your pie dish on top of the rolled dough. Trim away the excess by cutting the dough in a circle about 2 inches larger than the dish.
You should be able to fold your trimmed piecrust in half and then in half again. Place it in your pie dish and unfold. Adjust across to make sure it is centered in the dish and then gently press it in and crimp the edges.
Proceed with your favorite pie recipe!