{ Simple Pie Crust }

I don’t know if there’s anything more classic than a fresh slice of pie. Be it apple, strawberry, rhubarb, or maybe something savoury… I always catch myself conjuring up the image in my mind of that summery sunny scene in the country with freshly washed laundry hanging outside on the line, and tasty homemade pies cooling on the window sill with an easy breeze softly parting the curtains. It’s this charmingly ingrained image in my mind that I likely picked up from a children’s storybook as a child, and have always associated with making pies. Now, as I stand at the kitchen counter rolling out flakey pastry dough and shaping it around a glazed pie plate, I can’t help but feel like I’m somehow recreating that warm little fantasy in my memory from a childhood picture book.

It’s funny the things that stick with us like that…

This pastry recipe is simple, versatile, and a longtime go-to for me. I use it for both sweet and savoury pies. Whether it’s filled with fruit, meats, or veggies, and shaped in the form of a galette, sheet pan, or deep dish pie– the buttery, flakey crust never disappoints. This is a timeless recipe as reliable and easy as it is delicious, and I’m super happy to be sharing it here with you!

Simple Pie Crust

Easy and delicious for both sweet and savoury pies. This is our go-to pastry recipe!
Prep Time15 minutes


One Crust Pie (bottom only):

  • 1 cup all purpose flour
  • 1/3 cup + 1 tbsp salted butter, cut into cubes
  • 2-3 tbsp cold water

Double Crust Pie (bottom and top):

  • 2 cup all purpose flour
  • 2/3 cup + 2 tbsp salted butter, cut into cubes
  • 4-5 tbsp cold water


  • In mixing bowl, add flour. Cut in butter until crumbly (using fork or pastry blender). 
  • Add in water until dough begins to form. Using hands, work dough and press together into a ball (the way you would pack a snowball). If too dry and crumbly, add a touch more cold water until it all sticks together well. 
  • Divide dough into equal parts for a top and bottom (keep as one ball for one crust pie). Roll out dough on floured surface with rolling pin, until large enough to stretch and cover the pie plate or dish you are using. 
  • Using the rolling pin, gently fold the dough over the rolling pin to lift and transfer dough across pie plate or pan. Adjust to fit. 
    *TIP: Brush crust bottom with beaten egg white to seal before pouring in filling. This prevents juices from soaking in and making crust soggy. 
  • SINGLE CRUST PIE: Trim excess dough around the edge, and shape into desired ridges around the edge. Pour in filling.
  • DOUBLE CRUST PIE: Pour in desired filling. Repeat roll out remaining dough and transfer over top of pie filling with rolling pin again. Press layers together around edge to seal. Trim excess dough around the edge, and shape into desired ridges around the edge. Cut slits for steam in top crust before baking.