Traditional Pie Crust

August 29, 2016

This pie crust is not the flakiest one around, but the addition of egg yolks gives it richness and flavor that are often missing in parve crusts. It is also very reliable and easy to work with, so I use this crust frequently. (Recipe adapted from How to Cook Everything by Mark Bittman.)

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Ingredients & Quantities

  • 1 1/2 cups (about 7 oz) all-purpose flour, plus additional for rolling out the dough
  • 1/2 teaspoon salt
  • 2 tablespoons sugar
  • 10 tablespoons (1 1/4 sticks) frozen margarine, cut into about 10 pieces
  • 2 egg yolks
  • 3 tablespoons ice water, plus 1 tablespoon if needed

Preparation Instructions

Combine flour, salt and sugar in the food processor. Pulse once or twice. Add the margarine and turn on the machine. Process until the margarine and flour are blended and the mixture looks like cornmeal, about 10 seconds. Add the egg yolks and process another few seconds.

Place the mixture in a bowl and sprinkle 3 tablespoons of water over it. Use a wooden spoon or a rubber spatula to gradually gather the mixture into a ball. If the mixture is too dry, ad the additional tablespoon of ice water. When you can make the mixture into a ball with your hands, do so. Wrap in plastic, flatten into a small disk and freeze the dough for 10 minutes (or refrigerate for 30 minutes).

Sprinkle a large board or countertop with a little flour. Unwrap the dough and place it on the work surface. Sprinkle the top of the dough with flour. If the dough is hard let rest for a few minutes, it should give a little when you press your fingers into it.

Roll with light pressure, from the center out, lifting and rotating the dough as you roll it into a circle 12 inches in diameter. Lift the dough and gently lower it into the pie pan. Trim and crimp the edges and freeze for 20 minutes before filling.

Recipe Times







Recipe Yield

One 9-inch pie crust

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