All-Purpose Pie Crust

This recipe can be used for anything requiring a pie crust. It’s the best multi-use recipe ever.


This recipe is for a full pie cover* (see below)

  • 3 cups flour
  • 1 cup cold butter
  • 2 Egg Yokes
  • 4 tbsp cold water
  • 2 tsp salt
  • ¼ cup granulated sugar (optional)

Begin making crust by adding flour and butter to food processor. Once the mixture is crumbly add in egg yoke, water, salt, and sugar. Mix until well incorporated. (Dough may be sticky)

Divide dough into two parts. On a floured surface, knead additional flour from the counter into dough until no longer sticky. Roll dough large enough to fit your pie plate.


Place dough into bottom of dish leaving enough room over the sides to pinch together with the top of the pie dough. Set aside.


It’s okay if your crust falls apart on the edges. You will not notice it once you add your filling and pinch the edges together.


Fill the insides and top with remaining pie crust. Pinch edges together. Bake at 375 degrees for 18-22 minutes or until the middle in bubbly and crust is golden brown.


Here are some delicious recipes that go great with this crust:

Egg Tart, Chicken Pot Pie, Bacon Pot Pie, Cherry Pie

*If you are making a dish that does not require the top part of the crust, cut the recipe in half.

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