Making a Crumb Crust

For those who fear a traditional short-crust pie crust — or who just plain ‘ol love cookies — a crumb crust is a very easy, low-stress way to go. All you need are some crumbs, a little butter and a pinch of salt and you’re on your way. Here I’m doing a graham cracker crust. I put my crackers, the sugar and cinnamon in the bowl of a food processor…


Hot Water Pie Dough

The Brits make several kinds of pie crusts, all of them wetter than American-style pie crusts (though they sometimes make those too). This one is sometimes called a “hot water” crust — though “hot fat” is more accurate — and is specifically for meat pies. It contains:

7 ounces leaf lard, rendered
2 ounces water
2 ounces milk
17 ounces all-purpose flour
1/2 teaspoons salt


Standard Pie Crust Recipe

I’ve received lots and lots and lots of requests for a pie crust that’s simpler than the one that’s currently on the site. This is an excellent standard pie crust that comes together quickly. Of course it still needs lots of resting, both after it’s made and whenever it’s shaped, to ensure it doesn’t shrink up during baking. This recipe makes enough for a double crust pie. If you’re making an open-topped pie, that’s fine. Just freeze the remainder for next time! Talk about pie the easy way.

13 ounces (2 1/2 cups) all-purpose flour
3/4 teaspoon kosher salt
3 ounces (6 tablespoons) cold butter
5.5 ounces (11 tablespoons) cold vegetable shortening or lard
4-5 tablespoons ice water