Crusts

Make it by hand—at least give it a try.

A mutual passion for executing the perfect piecrust was probably what truly started us on our journey into pie making. While Emily had gotten excited about making pies from a sculptural, hands-on perspective, it was Melissa who would take our crust recipe and tweak it (over and over again) to perfection with the addition of cider vinegar for tang and tenderness. To this day you might still find us arguing about perfect crust execution, but we definitely agree that to work in our kitchen, you must have the ability to make a good crust, no matter the size or temperature of your hands. In our opinion, when it comes to baking pie for yourself and your friends and family, it’s all about how you, the pie maker, handle it, and not what a machine can do for you.

All-Butter Crust

Our signature and most popular crust, with a hint of cider vinegar for tang and tenderness.

Makes dough for one single- or one double-crust 9- to 10-inch pie or tart

Single-Crust Pie

1¼ cups unbleached all-purpose flour

½ teaspoon kosher salt

1½ teaspoons granulated sugar

¼ pound (1 stick) cold unsalted butter, cut into ½-inch pieces

½ cup cold water

2 tablespoons cider vinegar

½ cup ice

Double-Crust Pie

2½ cups unbleached all-purpose flour

1 teaspoon kosher salt

1 tablespoon granulated sugar

½ pound (2 sticks) cold unsalted butter, cut into ½-inch pieces

1 cup cold water

¼ cup cider vinegar

1 cup ice

Stir the flour, salt, and sugar together in a large bowl. Add the butter pieces and coat with the flour mixture using a bench scraper or spatula. With a pastry blender, cut the butter into the flour mixture, working quickly until mostly pea-size pieces of butter remain (a few larger pieces are okay; be careful not to overblend).

Combine the water, cider vinegar, and ice in a large measuring cup or small bowl. Sprinkle 2 tablespoons of the ice water mixture over the flour mixture, and mix and cut it in with a bench scraper or spatula until it is fully incorporated. Add more of the ice water mixture, 1 to 2 tablespoons at a time, using the bench scraper or your hands (or both) to mix until the dough comes together in a ball, with some dry bits remaining. Squeeze and pinch with your fingertips to bring all the dough together, sprinkling dry bits with more small drops of the ice water mixture, if necessary, to combine. Shape the dough into a flat disc, wrap in plastic, and refrigerate for at least 1 hour, preferably overnight, to give the crust time to mellow. If making the double-crust version, divide the dough in half before shaping each portion into flat discs.

Wrapped tightly, the dough can be refrigerated for 3 days or frozen for 1 month.

Lard & Butter Crust

If you are a fan of lard crusts, use this recipe in place of any of the recipes that call for our All-Butter Crust. Be sure to use a nice rendered leaf lard—check with a local pork producer or butcher for it; they might even set some aside for you like our friends at the Meat Hook in Brooklyn have done for us.

Makes dough for one single- or one double-crust 9- to 10-inch pie or tart

Single-Crust Pie

1¼ cups unbleached all-purpose flour

½ teaspoon kosher salt

1½ teaspoons granulated sugar

4 tablespoons (½ stick) cold unsalted butter, cut into ½-inch pieces

¼ cup very cold or frozen rendered leaf lard, cut into ½-inch pieces

½ cup cold water

2 tablespoons cider vinegar

½ cup ice

Double-Crust Pie

2½ cups unbleached all-purpose flour

1 teaspoon kosher salt

1 tablespoon granulated sugar

¼ pound (1 stick) cold unsalted butter, cut into ½-inch pieces

½ cup very cold or frozen rendered leaf lard, cut into ½-inch pieces

1 cup cold water

4 tablespoons cider vinegar

1 cup ice

Stir the flour, salt, and sugar together in a large bowl. Add the butter pieces and lard and coat with the flour mixture using a bench scraper or spatula. With a pastry blender, cut the butter into the flour mixture, working quickly until mostly pea-size pieces of butter remain (a few larger pieces are okay; be careful not to overblend).

Combine the water, cider vinegar, and ice in a large measuring cup or bowl. Sprinkle 2 tablespoons of the ice water mixture over the flour mixture, and mix and cut it in with a bench scraper or spatula until it is fully incorporated. Add more of the ice water mixture, 1 to 2 tablespoons at a time, and mix until the dough comes together in a ball, with some dry bits remaining. Squeeze and pinch with your fingertips to bring all the dough together, sprinkling dry bits with more small drops of the ice water mixture, if necessary, to combine. Shape the dough into a flat disc, wrap in plastic, and refrigerate for at least 1 hour, preferably overnight, to give the crust time to mellow. If making the double-crust version, divide the dough in half before shaping each portion into flat discs.

Wrapped tightly, the dough can be refrigerated for 3 days or frozen for 1 month.

Animal Cracker Crumb Crust

You read that right: animal crackers make an awesome crumb crust.

Makes one 9-inch piecrust

5 ounces animal crackers (about 75 crackers)

2 tablespoons granulated sugar

¼ teaspoon kosher salt

5 tablespoons unsalted butter, melted

In the bowl of a food processor fitted with the blade attachment, grind the crackers to fine crumbs. Add the sugar, salt, and melted butter and pulse just to incorporate.

Pour the crumbs into an ungreased, preferably metal 9-inch pie pan. Spread evenly over the bottom; then create a circle about 1 inch in to separate the crumbs for the sides from the crumbs for the bottom. Start pressing the outer ring of crumbs evenly up the sides and into the corner (where the side meets the bottom) of the pan. Press the remaining crumbs evenly over the bottom to meet the sides; use a flat-bottomed cup to smooth out bumps. Freeze until solid, about 10 minutes. If not prebaking the crust, keep chilled until ready to fill.

If prebaking, preheat the oven to 350°F. Bake on the center oven rack for 15 minutes, until fragrant and darkened slightly. If the crust slumps or cracks while baking, gently push the crumbs back into place, while hot, with a clean, folded kitchen towel. Cool completely on a wire rack. Refrigerate the crust prior to filling to set the crumbs in place to make filling easier.

Chocolate All-Butter Crust

This is essentially our all-butter crust with high-quality cocoa powder blended in. Valrhona makes a beautiful cocoa powder, but any high-quality chocolate maker’s powder would be a good choice to achieve a rich chocolate flavor.

Makes dough for one single-crust 9- to 10-inch pie or tart

Single-Crust Pie

1 cup unbleached all-purpose flour

¼ cup cocoa powder

½ teaspoon kosher salt

1½ teaspoons granulated sugar

¼ pound (1 stick) cold unsalted butter, cut into ½-inch pieces

½ cup cold water

2 tablespoons cider vinegar

½ cup ice

Stir the flour, cocoa, salt, and sugar together in a large bowl. Add the butter pieces and coat with the flour mixture using a bench scraper or spatula. With a pastry blender, cut the butter into the flour mixture, working quickly until mostly pea-size pieces of butter remain (a few larger pieces are okay; be careful not to overblend).

Combine the water, cider vinegar, and ice in a large measuring cup or small bowl. Sprinkle 2 tablespoons of the ice water mixture over the flour mixture, and mix and cut it in with a bench scraper or spatula until it is fully incorporated. Add more of the ice water mixture, 1 to 2 tablespoons at a time, and mix until the dough comes together in a ball, with some dry bits remaining. Squeeze and pinch with your fingertips to bring all the dough together, sprinkling dry bits with more small drops of the ice water mixture, if necessary, to combine. Shape the dough into a flat disc, wrap in plastic, and refrigerate for at least 1 hour, preferably overnight, to give the crust time to mellow.

Wrapped tightly, the dough can be refrigerated for 3 days or frozen for 1 month.

Cornmeal Crust

Adding cornmeal to a crust gives it a toothy body that pairs nicely with almost any fruit pie, and a lot of our custards as well.

Makes dough for one single- or one double-crust 9- to 10-inch pie or tart

Single-Crust Pie

1 cup unbleached all-purpose flour

¼ cup stone-ground cornmeal

½ teaspoon kosher salt

1½ teaspoons granulated sugar

¼ pound (1 stick) cold unsalted butter, cut into ½-inch pieces

½ cup cold water

2 tablespoons cider vinegar

½ cup ice

Double-Crust Pie

2 cups unbleached all-purpose flour

½ cup stone-ground cornmeal

1 teaspoon kosher salt

3 teaspoons granulated sugar

½ pound (2 sticks) cold unsalted butter, cut into ½-inch pieces

1 cup cold water

4 tablespoons cider vinegar

1 cup ice

Stir the flour, cornmeal, salt, and sugar together in a large bowl. Add the butter pieces and coat with the flour mixture using a spatula. With a pastry blender, cut the butter into the flour mixture, working quickly until mostly pea-size pieces of butter remain (a few larger pieces are okay; be careful not to overblend).

Combine the water, cider vinegar, and ice in a large measuring cup or small bowl. Sprinkle 2 tablespoons of the ice water mixture over the flour mixture, and mix and cut it in with a bench scraper or spatula until it is fully incorporated. Add more of the ice water mixture, 1 to 2 tablespoons at a time, and mix until the dough comes together in a ball, with some dry bits remaining. Squeeze and pinch with your fingertips to bring all the dough together, sprinkling dry bits with more small drops of the ice water mixture, if necessary, to combine. Shape the dough into a flat disc, wrap in plastic, and refrigerate for at least 1 hour, preferably overnight, to give the crust time to mellow. If making the double-crust version, divide the dough in half before shaping each portion into flat discs.

Wrapped tightly, the dough can be refrigerated for 3 days or frozen for 1 month.

Gingersnap Crumb Crust

This was the first crumb crust to be served in the pie shop, and it’s pretty addictive if you like gingersnaps. We make a fresh gingersnap cookie and then blend it into a crust. Store-bought gingersnaps work equally well.

Makes one 9-inch piecrust

About twenty 2-inch gingersnap cookies (enough to make 1 cup crumbs)

2 tablespoons granulated sugar

¼ teaspoon kosher salt

4 tablespoons (½ stick) unsalted butter, melted

Egg white wash (1 large egg white whisked with 1 teaspoon cold water) [optional]

In the bowl of a food processor fitted with the blade attachment, grind the gingersnap cookies to fine crumbs. Add the sugar, salt, and melted butter and pulse just to incorporate.

Pour the crumbs into an ungreased, preferably metal 9-inch pie pan. Spread evenly over the bottom, and then create a circle about 1 inch in to separate the crumbs for the sides from the crumbs for the bottom. Start pressing the outer ring of crumbs evenly up the sides and into the corner (where the side meets the bottom) of the pan. Press the remaining crumbs evenly over the bottom to meet the sides; use a flat-bottomed cup to smooth out bumps. Freeze until solid, about 10 minutes. Preheat the oven to 350°F.

Bake on the center oven rack for 12 to 14 minutes, until fragrant and darkened slightly. If the crust slumps or cracks while baking, gently push the crumbs back into place, while hot, with a clean, folded kitchen towel. While hot from the oven, moistureproof the crust by brushing the bottom lightly with the egg white wash, if desired. Bake for an additional minute to set the egg white wash. Cool completely on a wire rack. Refrigerate the crust for 10 minutes prior to filling to set the crumbs in place to make filling easier.

Pistachio Coconut Crust

Gluten-free, no-bake, and awesome.

Makes one 9-inch piecrust

½ cup plus 1 tablespoon shelled pistachios, raw and unsalted

½ cup plus 1 tablespoon unsweetened shredded coconut

3 tablespoons granulated sugar

¼ teaspoon kosher salt

In a dry medium-size skillet, toast the pistachios over medium heat until fragrant, 7 to 9 minutes; shake the pan or stir frequently to prevent burning. Pour into a shallow dish and allow to cool, about 10 minutes. Meanwhile, toast the coconut in the same skillet over medium-low heat, 2 to 3 minutes or until lightly golden and fragrant. When finished, immediately add to the pistachios.

Once cool, pour the toasted pistachios and coconut plus the sugar and salt into the bowl of a food processor fitted with the blade attachment. Process until the pistachios are finely chopped and the mixture looks homogenous, scraping down if necessary; the crumbs will stick together slightly when ready.

Pecan Biscotti Crust

In the shop, we make our own pecan biscotti and then grind them to make this crust. Ladyfingers are a perfectly good, easily available substitute.

Makes one 9-inch piecrust

2½ ounces ladyfingers (about 8 cookies)

2 tablespoons granulated sugar

¼ teaspoon kosher salt

½ cup pecan pieces

3 tablespoons unsalted butter, melted

Place the ladyfingers in a zippered plastic storage bag and crush with a rolling pin until they are medium-fine pieces.

In the bowl of a food processor fitted with the blade attachment, grind the ladyfinger pieces, along with the sugar and salt, until they are fine crumbs. Add the pecan pieces and process until the mixture is homogenous. Add the melted butter and process just until combined.

Pour the crumbs into an ungreased, preferably metal 9-inch pie pan. Spread evenly over the bottom; then create a circle about 1 inch in to separate the crumbs for the sides from the crumbs for the bottom. Start pressing the outer ring of crumbs evenly up the sides and into the corner (where the side meets the bottom) of the pan. Press the remaining crumbs evenly over the bottom to meet the sides; use a flat-bottomed measuring cup to smooth out bumps. Freeze until solid, about 10 minutes. Meanwhile, position a rack in the center of the oven and preheat the oven to 375°F.

Place the crust on a rimmed baking sheet and bake on the center oven rack for about 14 minutes, until lightly browned. If the crust slumps or cracks while baking, gently push the crumbs back into place, while hot, with a clean, folded kitchen towel. Cool completely on a wire rack. Refrigerate the crust for 10 minutes prior to filling to set the crumbs in place to make filling easier.

Saltine Crust

This is a unique crust that is also pretty easy. We recommend using crackers with unsalted tops to prevent the crust from being, well, just too salty.

Makes one 9-inch piecrust

About 30 unsalted tops saltine crackers (enough for 1 cup crumbs)

3 tablespoons granulated sugar

5 tablespoons unsalted butter, melted

In the bowl of a food processor fitted with the blade attachment, grind the crackers to fine crumbs. Add the sugar and melted butter and pulse just to incorporate.

Pour the crumbs into an ungreased 9-inch pie pan. Spread evenly over the bottom; then create a circle about 1 inch in to separate the crumbs for the sides from the crumbs for the bottom. Start pressing the outer ring of crumbs evenly up the sides and into the corner (where the side meets the bottom) of the pan. Press the remaining crumbs evenly over the bottom to meet the sides; use a flat-bottomed cup to smooth out bumps. Freeze until solid, about 10 minutes. If not prebaking the crust, keep chilled until ready to fill. If prebaking, preheat the oven to 350°F.

Bake on the center oven rack for 14 to 16 minutes, until fragrant and darkened slightly. If the crust slumps or cracks while baking, gently push the crumbs back into place, while hot, with a clean, folded kitchen towel. Cool completely on a wire rack. Refrigerate the crust for 10 minutes prior to filling to set the crumbs in place to make filling easier.

Oat Crumble Topping & Crust

The recipe can be used as a crumble topping or a crust. For crust, just press it in the pan bottom for a delicious, crunchy oat crust.

Makes 2 cups, enough for one 9-inch pie topping or crust

2 tablespoons granulated sugar

¼ cup packed light brown sugar

¾ cup rolled oats

⅓ cup all-purpose flour

½ teaspoon kosher salt

⅛ teaspoon ground allspice

⅛ teaspoon ground cardamom

⅛ teaspoon ground cinnamon

4 tablespoons (½ stick) unsalted butter, cut into ½-inch cubes, at room temperature

Stir together all the ingredients except the butter in a large bowl. Sprinkle in the butter pieces and toss to coat. Rub the butter into the dry ingredients with your fingertips until the butter is incorporated and the mixture is chunky but not homogenous.

If using for a crumble top, chill for at least 15 minutes before using.

If using as a crust, press evenly into the bottom and up the sides of an ungreased, preferably metal 9-inch pie pan. Freeze until solid, about 15 minutes. Meanwhile, preheat the oven to 350°F. Bake on the middle oven rack for 18 to 20 minutes. If the crust slumps or cracks while baking, gently push the crumble back into place, while hot, with a clean, folded kitchen towel. Cool completely before filling.

The crust will keep refrigerated for 5 days or frozen for 1 month.

Streusel Topping

A simple, tasty pie topping.

Makes 1⅔ cups streusel, enough for one 9- or 10-inch pie topping

1 cup all-purpose flour

3 tablespoons packed light brown sugar

4 teaspoons granulated sugar

¼ teaspoon kosher salt

6 tablespoons unsalted butter, cut into ½-inch cubes, at room temperature

Stir together the flour, brown and granulated sugars, and salt in a large bowl. Sprinkle in the butter pieces and toss to coat. Rub the butter into the dry ingredients with your fingertips until the butter is incorporated and the mixture is chunky but not homogenous.

Chill for at least 15 minutes before using.

The streusel will keep refrigerated for 5 days or frozen for 1 month.