Pie Dough

Pantry and Fridge

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

Chocolate Christmas Cheesecake

Chef Linda Roderick has been by my side through these cookbooks for over two decades, and there’s no one I’d rather have guiding me through a cheesecake recipe. She’s a master of the craft—steady, exacting, and always aiming for perfection. This rich, decadent chocolate cheesecake is no exception. It's all about balance. The deep, smooth chocolate filling meets a crisp, slightly salty crust for a perfect bite every time. Ensure your cream cheese is at room temperature before mixing—otherwise, you’ll end up with lumps. And when you melt the chocolate, give it time to cool slightly before mixing it into the batter, so you don’t end up with curdled filling. It’s worth the patience, every time. A few techniques can elevate this recipe to another level: chilling the dough overnight for a richer flavor, using a water bath to ensure an ultra-smooth texture, and letting the cheesecake rest for at least 24 hours before serving for the best flavor.

Harrison’s Brown Butter Mashed Potatoes

Having a son who’s following in your footsteps is one thing. Watching him take what you’ve taught him and elevate it to something even better—that’s special. During his Christmas break from the Culinary Institute of America, Hyde Park, New York, a few years ago, he nudged me out of the way and made these mashed potatoes. I was skeptical, of course as I’ve been making mashed potatoes for decades. But there was no question his version was better. There’s a lot of pride in seeing him excel in the kitchen, making something as simple as mashed potatoes taste extraordinary. This recipe has become a new tradition in our family. Watching him cook now, with all that skill and precision, is a proud moment for me every time. This is his recipe, and I’ve adopted it as my own.

Macaroni and Cheese

Growing up, elaborate mac & cheese wasn’t something that made its way to our dinner table. That’s not some sort of elitist statement. We grew up in a very modest way. It’s just that macaroni and cheese was something my mom never purchased at the store and therefore never served. This recipe is rich and indulgent with a blend of cheeses that create a creamy, savory masterpiece. Adding crispy fried shallots or crumbled bacon to the breadcrumb topping gives it a savory, satisfying crunch. The blend of cheeses—Velveeta for creaminess, Gruyere for nuttiness, Cheddar for sharpness, and Colby Jack for that buttery melt—makes all the difference.

RobertStJohn.com