This is the ultimate easy pastry recipe whether you're making a sweet pie or something savory!
This is the BEST pastry recipe, for whatever you decide to put inside. I love it for pies and sometimes I’ll take out the maple syrup for savory dishes like a quiche or meat pie.
I like using a blend of butter and olive oil because it makes it a bit healthier and gives more flavor.
This dough can get very sticky if the butter melts while you’re working it. If that happens just refrigerate it for a while. It will stiffen up some in the fridge which makes it easier to roll out with a rolling pin. You’ll want to use a little flour when rolling it out but don’t overdo it!
This pastry dough is so forgiving. If you are pressing it into your pie pan and you need to tear some off and cover up holes or thin spots it’s easy to do that! Technically, if the dough is still soft and sticky but you don’t have time to refrigerate it you’ll be just fine with pressing it out to the shape of your pie pan with only your fingers, no rolling pin needed. It might take a bit more time but I’ve done it plenty of times!
I don’t think a pie crust should be plain tasting. It shouldn’t overpower the filling flavors, but it should definitely add to the overall experience. I like adding maple syrup for this reason, but you don’t have to! I have used less salt than the recipe calls for and it works out fine, but again, if you follow the recipe it’s just enough to add some flavor without being too much.
What Flour to use For the Best Pie Pastry?
I prefer to use a white or white wheat flour for this pastry crust. But, you can definitely use a whole wheat flour as well. If is seems a bit dry you can add a bit more water (add in small 1 teaspoon increments) and remember that as the butter softens up that will continue to soften up the pastry.
What's the Best Egg Wash to use for Pie Pastry?
You have several options for an egg wash: milk, whole egg, egg white, egg yolk, then any of those egg options mixed with either milk or water. They all give a difference sheen and texture to the crust.
Egg Yolk: gives a darker golden brown glossy finish and crispier crust.
Egg White: gives a nice shine and a bit lighter coloring than using the yolk.
Whole Egg: give you a coloring in between the yolk and egg white ones, so a light brown and somewhat crispy crust.
Milk: gives you a flatter finish and not quite as shiny as the egg options.
Egg + Milk: gives a light glossy finish with a lighter golden brown coloring.
Adding Milk or Water to Egg: this makes it a little easier to spread and can help stretch out the egg to go further. Too much water can begin to make the crust softer and more “crackly.”
Why use an Egg Wash on Pie Pastry?
Pie can look beautiful on it’s own. But, when you add a wash it gives it more shine and coloring that really makes it stand out! Choose what wash you think works best for your dish!
Recipe for Doing Lattice Work or Decorative Crust
Below you can find a pastry recipe that's a bit larger. If you're wanting to do more design work on your pie top, lattice work, or just a thicker top, use this recipe!
Recipes that Use This Pie Pastry Recipe
- Maple Pumpkin Pie
- Triple Berry Pie with Rhubarb
- Kraut Burger Pie
- Incredible Apple Pie (refined-sugar free)
From Scratch Pie Pastry with Natural Sweetener
For a Single Pie Pastry
- 1 cups flour (white or white wheat)
- ⅛ teaspoon sea salt
- 1 teaspoon *optional maple syrup
- ¼ cups unsalted butter
- ½ tablespoon olive oil
- 3-4 tablespoon cold water
For a Double Pie Pastry
- 2 cups flour (white or white wheat)
- ¼ + ⅛ teaspoon sea salt
- 2 teaspoon *optional maple syrup
- ½ cups unsalted butter (1 stick)
- 1 tablespoon olive oil
- 6-7 tablespoon cold water
Larger Pastry if Doing Lattice Work or Decorative Crust
- 2 ½ cups all purpose flour (if using maple syrup you might need a bit more flour, adding 1 teaspoon at a time to be conservative)
- ½ tsp sea salt
- 2 ½ teaspoon maple syrup (decrease water slightly or add a bit more flour if using maple syrup)
- 10 tablespoon unsalted butter
- 1 tablespoon + 1 scant teaspoon olive oil
- 7 ½ tablespoon cold water (if using maple syrup, start with 5 tablespoon then go to 6 or 7 if needed.
For Egg Wash
- 1 whole large egg
- 2 teaspoon whole milk
Method the Same for Single or Double Crust
- In a large bowl cut the butter into the flour. Add remaining ingredients and mix together until just combined. I use a fork and my hands. You don't want to overmix. Form pastry into a flat round and let chill in the fridge to harden before rolling out (1-2 hours).
- To roll out lightly flour your work surface. Cut in half for double crust pastry and roll 1 portion out at a time while the other sits in the fridge.
- If your recipe calls for blind baking a crust, use a fork to poke holes all the way through the crust on the bottom and up the edge of the pastry.
- Flute edge as desired once filling is added. Easiest way to seal is to pinch top and bottom edges together and gently fold edges moving bottom to top (like you're rolling the bottom pastry over the top toward the center). If you roll the opposite direction you can get leakage.
- For a wash I recommend using 1 whole egg + 2 teaspoon milk whisked together. lightly brush over pie crust if using double crust and bake according to recipe.