The Only Pie Crust Recipe You Will Ever Need

This is my favorite pie crust recipe. I love it so much because you can use it for pretty much anything that needs a crust: tarts, turnovers, and chicken pot pies. This may not have any alcohol in it, but you’ll need this for every boozy pie recipe.

The Crack Pie Crust


I have adapted this recipe from President Barack Obama’s Executive Pastry Chef’s pie crust. The President and the First Lady call him the Crustmaster. You might recall our beloved president praising the addictive pies with a little joke: “I don’t know what he does…maybe he puts crack in them,” which earned him a lot of laughs and a bit of an eye roll from the lovely First Lady, Michelle, who reassured the audience that, “he doesn’t.” Sincerely, thanks Obama. I immediately searched the internet for the recipe and, thank goodness, I found it here! I modified it a little, and it’s still wonderful.



  • 20 tbsp. (2 1/2 sticks) unsalted butter, cubed and chilled.
  • 7 tbsp. heavy cream (chilled)
  • 3 tbsp. rendered lard (I just use more butter)
  • 3 3/4 cups all-purpose flour, plus additional for rolling the dough
  • 3 tsp. granulated sugar
  • 1 1/4 tsp. salt


Cube the butter. Little cubes makes the mixing process easier. Chill the butter cubes (and lard if you choose to use it).



Sift together the flour, sugar, and salt in a large bowl.



When butter is chilled, use a fork or your hands to mix it in. Add one tablespoon of cream at a time as you combine the butter.



Dough should have a slightly sandy texture, but should not be wet enough to stick to your hands. If it does start to stick too much, add a bit more flour.NOTE: Don’t worry if you see little bits of butter that are not completely mixed in. Be sure not to overwork the dough.If it gets too warm from your hands, the butter will melt, and the baked crust will not be as flaky.



When you have finished kneading the dough, separate it into two semi-flat disks, wrap them in plastic wrap, and refrigerate it until you have prepared your filling.



Sometimes, if I work really quickly, I roll out the dough right away and fit it in a buttered and floured pie plate, which is usually 9-9.5 inches, cover it, then refrigerate it.


And there you have it:
The best pie crust for all your pie-related foods!

My apologies to the vegan and gluten free population. I believe in the idea that if you’re going to bake or eat a pie, I mean a real pie, you have to go big or go home. Cube that butter! Get your hands in that dough and get your tummy ready for one killer crust!

I find that avoiding the already-made pie crusts makes every pie even more special. While time consuming, I can promise that it’s totally worth it. If you’re not a fan of spending the extra time putting the top crust on your pie, save the other half of the dough for later! Keep it in the freezer until your next culinary masterpiece (I will not apologize for my food puns).

Stay tuned for boozy pie filling recipes!


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