Perfect Pie Crust
This perfect pie crust is easy peasy to make. High-fat European butter gives it its richness and superb flakiness.
Nutrition Facts
197 kcalCalories
2 gProtein
15 gCarbs
14 gFat
Ingredients
Instructions
Want to see how it turns out?
We've hidden the final 3 steps to support the original creator. Get the full, complete instructions directly from their site!
Continue Reading at Leitesculinaria →Chef's Notes
Perfect Pie Crust Variation
Not Just Butter Perfect Pie Crust
You can experiment with different textures and flavors by substituting 3 to 4 tablespoons butter in the recipe above with any of the following fats: shortening, lard, beef suet, duck fat, or an unsweetened nut butter, such as hazelnut butter, almond butter or mixed nut butters. All should be well chilled before using.
Comments & Photos
Be the first to share your thoughts!
Reviews from the Original Source
I can't wait to try this pie crust recipe. I have Irish Butter in the fridge that I think will work perfectly. I love-love Melissa Clark's recipes!! I tried her Beef Bourguignon recipe (my husband and I made for our 52nd wedding anniversary) and it was exquisite! Company-worthy, for sure! I want to buy her cookbook and probably will soon. Thanks so much for sharing this lovely recipe with us!
I know more than a year later, but, Monica, I doubled this recipe for a double-crust 9-inch beef pot pie and there was dough left over. So maybe that helps. Oh, and it was sensational. Very flaky, great flavor. I'm ashamed to say two of us eat the who pie in two sittings.
Did you make this recipe?
Leave a Comment