Classic Piecrust

Preparation info
  • Makes one

    9 inch

    • Difficulty


Appears in

By Flo Braker

Published 1984

  • About

Besides being flaky and tasting delicious, this dough handles beautifully for both the novice and experienced pie maker. Another name for it is pâte brisée.

This is the crust for Flag-Raising Apple Pie and for Macadamia Cream Pie.


  • 1 cup (140 grams) unsifted all-purpose flour
  • teaspoon salt


Making the Dough

Pour the flour and salt into a 3-quart stainless steel mixing bowl and stir with a pastry blender to disperse the salt. Divide the cold butter into 6 to 8 pieces for a single crust