Skip to content

Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Pie Dough

This crust has been the base for countless savory pies over the years. The key is keeping the butter ice-cold and giving the dough enough time to rest in the refrigerator. For a little twist, add 1 tablespoon of freshly cracked black pepper or 2 tablespoons of finely chopped chives to the flour mixture.

Ingredients

For the crust:
1 ½ cups All-Purpose Flour
1 teaspoon Sea Salt
10 tablespoons Ice-Cold Unsalted Butter, cut into very small cubes
1 Large Egg
3 tablespoons Ice Water

For the egg wash:
1 Large Egg
2 tablespoons Milk

Instructions

Yields one pot pie

Place the flour and salt in the bowl of a food processor. Use the dough blade if available; otherwise, the standard blade will work fine. Pulse briefly to combine.

Add the cold butter and pulse until the mixture resembles coarse crumbs. In a small bowl, whisk together the egg and ice water. While pulsing the processor, slowly drizzle the egg mixture into the flour and butter. Continue to pulse until the dough just begins to come together and form a ball.

Turn the dough out onto a clean surface, divide it in half, and form each half into a ball. Wrap both portions tightly in plastic wrap and refrigerate for at least 4 hours.

Lightly flour your work surface and roll out one ball of dough into a circle large enough to fit a deep pie pan. Transfer the dough to the pan and trim any excess around the edges so nothing hangs over. Place the prepared shell in the freezer for 30 minutes.

While the crust chills, whisk together the egg and milk in a small bowl to make the egg wash.

Remove the chilled crust from the freezer and add the filling of your choice. Roll out the second ball of dough into a top crust. Brush the edges of the bottom crust with egg wash and gently lay the top crust over the filling. Press the edges together to seal, trimming away any excess dough.

Cut three 1-inch slits into the center of the top crust to allow steam to escape. Brush the entire top with the remaining egg wash.

Bake according to your specific pie recipe instructions.

Recent Recipes

Grilled Tripletail with Lump Crab and Chive Beurre Blanc

Tripletail has always been my favorite Gulf fish. The old-timers used to say, "If you can see a tripletail, you can catch a tripletail." They have this peculiar habit of floating near the surface around buoys, crab traps, and other floating objects, often lying on their sides and appearing almost lifeless. This behavior makes them easy to spot and, if you're quick with your cast, easy to hook. The meat is mild, white, and flaky—perfect for grilling. Pairing it with lump crab and a chive beurre blanc elevates this dish to something truly special.

Read more

Potato Gratin

Potatoes are the one vegetable I could never give up. Fried, roasted, mashed, or scalloped—doesn’t matter, they’re always on the table in one form or another. This gratin is my favorite way to make them feel a little more special. It’s rich, creamy, and just decadent enough to make it feel like you’re putting in some extra effort. There’s a good bit of cheese in this recipe, but that’s exactly how it should be. The combination of sharp white Cheddar, gruyere, and Parmesan gives it the perfect balance of nuttiness, creaminess, and tang. And using Yukon gold potatoes instead of russets makes a big difference. They have just the right amount of starch to get creamy without getting mushy. This dish is a showstopper on the holiday table, but I’d eat it on a random Tuesday without hesitation.

Read more

Orange Cranberry Muffins

These muffins are like Christmas morning in a bite—bright, citrusy orange paired with tart, bursting cranberries. The combination feels like something you'd find in a festive basket dropped off by a thoughtful neighbor. Perfect for Christmas gift giving or to have on hand for guests throughout the holiday.

Read more