Breads & Baking – tasteandtome.com

Sweet, flaky, and utterly simple—yet somehow each pie crust carries its own little surprise. You’ll feel the cool dough give beneath your fingertips, smell warm butter or toasty oats, and watch edges brown to a perfect whisper of crunch. These 14 easy crusts span classic to savory, quick to rustic, so you can choose the texture and flavor that fits the occasion — and keep guests asking for the recipe. Classic Butter Pie Crust Flaky, buttery pie crust that’s simple to make and perfect for sweet or savory pies. Ingredients: 2 1/2 cups (312 g) all-purpose flour 1 teaspoon salt 1 tablespoon granulated sugar (optional, for sweet pies) 1 cup (226 g) unsalted butter, very cold, cut into 1/2-inch cubes 6–8 tablespoons ice water 1 teaspoon apple cider vinegar or lemon juice (optional, keeps crust tender) 1 egg beaten with 1 tablespoon water for egg wash (optional) How to Make: Whisk flour, salt, and sugar (if using) together in a large bowl. Add cold butter cubes and toss to coat with flour. Use a pastry cutter, two knives, or your fingertips to cut butter into the flour until mixture looks like coarse crumbs with pea-sized butter pieces. Sprinkle 4 tablespoons ice water over the mixture and gently toss with a fork; add more water, 1 tablespoon at a time, until dough just comes together when pinched. Turn dough out onto a lightly floured surface and gently press into a disk; avoid kneading to keep it flaky. Wrap disk tightly in plastic and chill in the fridge for at least 1 hour (or up to 2 days). When ready, roll dough on a lightly floured surface to a 12-inch circle for a 9-inch pie plate; transfer to the plate and trim or crimp edges as desired. For a prebaked crust, chill 30 minutes, dock with a fork, line with foil, fill with pie weights or dried beans, and bake at 375°F (190°C) for 20 minutes; remove weights and bake 10–12 more minutes until golden. For a filled pie, fill as directed and bake according to your pie recipe; brush edges with egg wash if you want a shiny crust. Let baked crust cool slightly before slicing to keep edges neat. Enjoy that buttery, flaky crust with your favorite filling! All-Shortening Flaky Pie Crust A delightfully tender, ultra-flaky pie crust made entirely with shortening — crisp edges and flaky layers every time. Ingredients: 2 1/2 cups (312 g) all-purpose flour 1 tsp salt 1 tbsp granulated sugar (optional, for slight browning) 1 cup (226 g) vegetable shortening, cold 6–8 tbsp ice water 1 tsp apple cider vinegar or lemon juice (optional, for extra tenderness) 1 egg beaten with 1 tbsp water for egg wash (optional) How to Make: Whisk flour, salt, and sugar together in a large bowl. Cut cold shortening into the flour using a pastry cutter or two knives until mixture resembles coarse crumbs with some pea-sized pieces. Sprinkle vinegar over the mixture (if using). Add 4 tablespoons ice water and gently toss with a fork. Add remaining water, 1 tablespoon at a time, just until dough holds together when pinched. Avoid overworking. Divide dough into two disks, flatten slightly, wrap in plastic, and chill at least 30 minutes. Lightly flour work surface and roll one disk into a circle about 1/8 inch thick for your pie pan. Transfer to pan, trim and crimp edges, and patch any tears with small dough pieces. For blind baking, dock the bottom with a fork, line with parchment, fill with pie weights, and bake at 375°F (190°C) for 15–20 minutes, then remove weights and bake 5–10 minutes more until golden. For filled pies, fill and bake according to your pie recipe. Brush crust with egg wash before baking if you want a glossy finish. Let the flaky, golden crust cool a little, then slice and enjoy — pure pie happiness in every bite! Half-Butter, Half-Shortening Hybrid Crust A flaky, buttery pie crust that combines the best of butter flavor and shortening lift. Ingredients: 1 1/4 cups (160 g) all-purpose flour 1/2 teaspoon fine salt 3 tablespoons granulated sugar (optional — for sweet pies) 3 tablespoons cold unsalted butter, cut into small cubes 3 tablespoons cold solid vegetable shortening 4–5 tablespoons ice water 1 teaspoon apple cider vinegar or lemon juice (optional — helps tenderize) How to Make: Whisk the flour, salt, and sugar (if using) together in a bowl. Add the cold butter cubes and shortening to the flour. Use a pastry cutter or your fingertips to cut the fats into the flour until the mixture looks like coarse crumbs with pea-sized pieces. Sprinkle 3 tablespoons ice water and the vinegar over the mixture; gently toss with a fork. Add more ice water, 1 tablespoon at a time, just until the dough starts to come together when pressed — don’t overwork it. Gather the dough into a disk, flatten gently, wrap in plastic, and chill at least 30 minutes. On a lightly floured surface, roll the chilled dough out to fit your pie pan, about 1/8 inch thick. Transfer to the pan, trim and crimp the edges, then chill again 15 minutes before baking to keep edges from shrinking. For blind baking, prick the bottom with a fork, line with parchment, add pie weights, bake at 375°F (190°C) for 20–25 minutes, remove weights and parchment, and bake 5–10 minutes more until golden. Fill and bake as your recipe directs, or use for any sweet or savory pie. You’ve got a crust that’s buttery, tender, and holds up beautifully — enjoy the perfect pie base! Olive Oil Pie Crust for Savory Pies Zesty Olive Oil Pie Crust — flaky, tender, and perfect for savory fillings. Ingredients: 2 1/4 cups (280 g) all-purpose flour 1 teaspoon salt 1 teaspoon baking powder (optional, for a slightly lighter crust) 1/2 cup (120 ml) extra-virgin olive oil 1/2 cup (120 ml) cold water, plus 1–2 tablespoons more if needed 1 tablespoon lemon juice or white wine vinegar (helps tenderize) 1 egg (optional, for richer color and added structure) 1 teaspoon dried oregano or rosemary (optional, for savory flavor) How to Make: Whisk the flour, salt, and baking powder together in a large bowl. Stir in the dried herb if using. In a separate bowl, whisk the olive oil, cold water, lemon juice (or vinegar), and egg until combined. Pour wet ingredients into the flour mixture and gently stir with a fork until the dough just comes together. If the dough seems dry, add 1 tablespoon more cold water at a time until it holds; avoid overmixing. Turn the dough onto a lightly floured surface and form into a disc; press gently rather than kneading. Wrap the disc in plastic wrap and chill in the fridge for at least 30 minutes to relax the gluten. On a lightly floured surface, roll the chilled dough into a circle to fit your pie pan; patch any cracks with a bit of dough. Transfer to the pie pan, trim and crimp the edges as desired, and dock the bottom with a fork for a savory pie. For blind-baking, chill crust 15 minutes, line with parchment and pie weights, bake at 400°F (200°C) for 15 minutes, remove weights and bake 5–8 minutes more until lightly golden. Fill with your favorite savory filling and bake according to the filling recipe’s directions. Enjoy a savory pie with a deliciously tender olive oil crust — perfect for quiches, pot pies, or vegetable tarts! Whole Wheat Rustic Pie Crust Whole Wheat Rustic Pie Crust — a nutty, hearty crust that’s sturdy enough for savory pies and charmingly rustic for sweets. Ingredients: 1 1/4 cups whole wheat flour 3/4 cup all-purpose flour 1 tsp kosher salt 2 tbsp granulated sugar (optional, for slightly sweet crust) 10 tbsp (1 1/4 sticks) cold unsalted butter, cut into small cubes 1/4 to 1/3 cup ice water 1 tbsp apple cider vinegar or lemon juice (helps tenderize) 1 tbsp cold vegetable oil or melted coconut oil (optional, for extra tenderness) How to Make: In a large bowl, whisk together whole wheat flour, all-purpose flour, salt, and sugar if using. Add the cold butter cubes to the flour and toss to coat. Use a pastry cutter or your fingertips to cut the butter into the flour until mixture resembles coarse crumbs with pea-sized bits of butter remaining. Stir in the vinegar and oil (if using). Sprinkle 2 tablespoons of ice water over the mixture, toss lightly, and continue adding water a tablespoon at a time until the dough just holds together when pinched. Don’t overwork it. Turn the dough onto a lightly floured surface and gently bring it together into a disc. Press — don’t knead — until it’s cohesive. Wrap the disc tightly in plastic wrap and chill in the refrigerator for at least 30 minutes (up to 2 days) to relax the gluten and firm the butter. When ready, roll the chilled dough out on a lightly floured surface to about 1/8-inch thickness for a 9-inch pie, dusting with flour as needed to prevent sticking. Fit the dough into your pie pan, trim the edges leaving a slight overhang, and crimp or flute as desired. If baking a filled pie, follow your pie recipe’s baking instructions; for blind baking, chill the lined pan 15 minutes, dock the crust, line with parchment and pie weights, and bake at 375°F (190°C) for 15–20 minutes until set and lightly golden. Let the crust cool slightly before filling or serving to keep its rustic texture intact. Enjoy the warm, nutty flavor and sturdy, homemade charm of this whole wheat rustic pie crust — perfect for apple, pumpkin, quiche, or anything that needs a cozy crust! Gluten-Free Almond Flour Crust A tender, nutty gluten-free almond flour crust that’s quick to make and perfect for sweet or savory pies. Ingredients: 2 cups blanched almond flour 2 tablespoons coconut flour (optional, for better texture) 2 tablespoons granulated sugar (omit or reduce for savory pies) 1/4 teaspoon fine sea salt 1/4 teaspoon baking powder (optional, for slight lift) 1 large egg 2 tablespoons melted butter or coconut oil 1–2 tablespoons cold water (only if needed) 1 teaspoon vanilla extract (optional, for sweet pies) How to Make: Preheat the oven to 350°F (175°C). In a bowl, combine almond flour, coconut flour (if using), sugar, salt, and baking powder; mix briefly. Whisk the egg with melted butter (or coconut oil) and vanilla if using. Pour the wet mix into the dry ingredients and stir until a soft dough forms; add 1 tablespoon cold water only if the dough seems too crumbly. Press the dough evenly into a 9-inch pie pan, up the sides, and smooth the surface with your fingers or the back of a spoon. Prick the bottom lightly with a fork to prevent bubbles. Bake for 12–15 minutes, or until the edges are golden and the crust is set; for a firmer crust, bake 2–3 minutes longer. Let the crust cool completely before filling to avoid sogginess. Enjoy a deliciously nutty, gluten-free base that makes any filling shine! Quick Press-In Graham Cracker Crust A super-simple, no-fuss graham cracker crust you can press into the pan in minutes—perfect for pies and cheesecakes. Ingredients: 1 1/2 cups (150 g) graham cracker crumbs (about 10–12 full crackers) 1/4 cup (50 g) granulated sugar 6 tablespoons (85 g) unsalted butter, melted Pinch of salt Optional: 1/2 teaspoon ground cinnamon for extra warmth How to Make: Preheat oven to 350°F (175°C) if you plan to bake the crust; otherwise no preheating is needed for a chilled filling. Combine graham cracker crumbs, sugar, salt, and cinnamon (if using) in a medium bowl and stir to blend. Pour the melted butter over the crumbs and mix with a fork until all crumbs are evenly moistened and hold together when pinched. Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie pan (or 8–9 inch springform for cheesecakes), using the back of a measuring cup for an even, compact surface. For a no-bake filling, chill the crust in the refrigerator for at least 30 minutes to set. For a firmer, golden crust, bake 8–10 minutes, then cool completely before filling. Fill with your favorite pie or cheesecake filling and enjoy! Serve chilled or sliced warm—this crust makes any filling taste extra homey and irresistible. Pâte Sucrée Sweet Tart Crust Buttery Pâte Sucrée — a crisp, sweet tart shell that bakes beautifully and holds fillings like a dream. Ingredients: 1 1/4 cups (160 g) all-purpose flour 1/3 cup (40 g) powdered (confectioners’) sugar 1/4 tsp fine salt 1/2 cup (115 g) unsalted butter, cold and cut into small cubes 1 large egg yolk 1–2 tbsp ice water (as needed) 1/2 tsp vanilla extract or seeds from 1/2 vanilla bean (optional) Extra flour for dusting Egg wash (1 small beaten egg mixed with 1 tsp water) for baking, optional How to Make: Whisk the flour, powdered sugar, and salt together in a bowl until evenly combined. Add the cold cubed butter and toss to coat with the dry mixture. Use a pastry cutter, two knives, or your fingertips to cut the butter into the flour until the mixture looks like coarse crumbs with some pea-sized bits of butter remaining. Stir in the egg yolk and vanilla. Add 1 tablespoon ice water and gently mix; add a second tablespoon only if the dough looks dry. Work just until the dough comes together — avoid overworking. Gather the dough into a flat disk, wrap tightly in plastic, and chill in the fridge for at least 30 minutes (or up to 2 days). Lightly flour your work surface and rolling pin. Roll the chilled dough into a circle about 1/8 inch (3 mm) thick, rotating and flouring as needed to prevent sticking. Gently transfer the dough to a 9-inch tart pan with removable bottom; press it into the corners and trim the excess, leaving a slight overhang if desired. Patch any cracks with scraps and press to seal. Chill the lined tart shell in the freezer for 15 minutes to help it keep its shape. Preheat the oven to 375°F (190°C). If blind baking, prick the bottom lightly with a fork, line with parchment, and fill with pie weights or dried beans. Bake for 15 minutes with weights, then remove parchment and weights and bake another 8–12 minutes until the crust is golden and set. For unfilled baking, you can brush with egg wash before the final bake for a glossy finish. Let the tart shell cool completely before filling with creams, custards, or fruit. Ready to fill with your favorite custard or fresh fruit — enjoy that perfectly crisp, sweet shell! Buttermilk Pie Crust for Tender Texture Buttermilk Pie Crust — ultra-tender, flaky base for sweet or savory pies. Ingredients: 2 1/2 cups (310 g) all-purpose flour 1 tsp fine salt 1 tbsp granulated sugar (optional, for sweet pies) 1 cup (225 g) cold unsalted butter, cubed 1/3 cup (75 g) cold vegetable shortening or lard, cubed (optional for extra flake) 6–8 tbsp (90–120 ml) cold buttermilk 1 tbsp white vinegar or lemon juice (keeps crust tender) 1 large egg (optional — for richer dough and easier rolling) Extra flour for dusting How to Make: Whisk flour, salt, and sugar (if using) together in a large bowl. Add the cold cubed butter and shortening; use a pastry cutter or your fingertips to cut fats into the flour until mixture resembles coarse crumbs with some pea-sized pieces. In a small bowl, whisk together cold buttermilk, vinegar, and the egg (if using). Drizzle the liquid mixture over the flour mixture a tablespoon at a time, gently mixing with a fork until dough just comes together — it should be slightly shaggy and not overworked. Turn the dough out onto a lightly floured surface and gather it into a ball; divide into two discs for a double-crust pie or keep whole for a single crust. Flatten each disc into a 1-inch-thick disk, wrap tightly in plastic, and chill in the fridge at least 1 hour (or up to 48 hours) to relax the gluten and firm the fats. When ready, roll chilled dough on a lightly floured surface to fit your pie pan, lift carefully into the pan, trim and crimp edges, and chill 15 minutes before baking to prevent shrinking. For blind baking, line crust with parchment, fill with pie weights or dried beans, and bake at 375°F (190°C) for 15–20 minutes, then remove weights and bake until golden. Fill and bake as your pie recipe directs — the buttermilk crust keeps things tender and flaky whether you fill it with custard, fruit, or savory fillings. Enjoy a slice of pie with a crust that’s tender, flaky, and quietly delicious! Vodka Pie Crust for Extra Flakiness A crisp, flaky vodka pie crust that stays tender and rolls like a dream. Ingredients: 2 1/2 cups (315 g) all-purpose flour 1 teaspoon salt 1 tablespoon granulated sugar (optional, for lightly sweet crusts) 1 cup (226 g) cold unsalted butter, cut into 1/2-inch cubes 1/4 cup (60 ml) ice water 1/4 cup (60 ml) vodka, chilled 1 large egg yolk (optional, for added richness) Extra flour for rolling How to Make: Whisk flour, salt, and sugar together in a large bowl. Add the cold butter cubes and toss to coat with flour. Using a pastry cutter or your fingertips, cut the butter into the flour until pieces are pea-sized and some smaller crumbs remain. In a small bowl, whisk the ice water, chilled vodka, and egg yolk (if using). Drizzle the liquid mixture over the flour-butter mixture a few tablespoons at a time. Gently mix with a fork until the dough just comes together — it should be shaggy but hold when pinched. Avoid overworking. Divide the dough into two equal disks, flatten slightly, wrap tightly in plastic, and chill for at least 1 hour (or up to 2 days). When ready, lightly flour your work surface and rolling pin, unwrap a disk, and roll from the center outward to your desired size about 1/8-inch thick. Transfer the crust to your pie plate, trim and crimp the edges, fill as directed by your pie recipe, and bake according to filling instructions. If blind-baking, chill the shaped crust for 15–30 minutes, dock the bottom, line with parchment and pie weights, and bake at 375°F (190°C) until set and golden. Enjoy a beautifully flaky crust that lifts and bakes like a pro — perfect for both sweet and savory pies! Oatmeal and Honey Crust A golden, nutty oatmeal and honey crust that adds wholesome crunch and a touch of sweetness to any pie. Ingredients: 1 1/4 cups old-fashioned rolled oats 3/4 cup all-purpose flour 1/3 cup light brown sugar, packed 1/2 teaspoon salt 1/2 teaspoon ground cinnamon (optional) 1/2 cup (1 stick) cold unsalted butter, cut into small cubes 1/4 cup honey 1 tablespoon milk or cream (plus a little more if needed) How to Make: Preheat your oven to 350°F (175°C). In a bowl, mix the oats, flour, brown sugar, salt, and cinnamon until evenly combined. Add the cold butter cubes and use a pastry cutter or your fingertips to work the butter into the dry mixture until it looks like coarse crumbs with some pea-sized pieces. Stir in the honey and 1 tablespoon milk or cream until the mixture starts to clump; add a little more milk if it seems too dry but keep it crumbly. Press the mixture firmly and evenly into the bottom and up the sides of a 9-inch pie pan to form the crust. For a prebaked crust, prick the bottom lightly with a fork, bake 12–15 minutes until golden, then cool before filling. For a no-bake filling, chill the crust in the refrigerator for at least 30 minutes to set. Fill with your favorite pie filling and enjoy — this crust pairs especially well with fruit or creamy fillings. Serve slices with a drizzle of extra honey or a scoop of vanilla ice cream for maximum deliciousness! No-Roll Refrigerator Pie Crust Ready-in-minutes, flaky no-roll pie crust that you press straight into the pan — perfect for busy bakers. Ingredients: 1 1/4 cups (155 g) all-purpose flour 1/2 teaspoon salt 1 tablespoon granulated sugar (optional, for sweet pies) 1/2 cup (113 g) cold unsalted butter, cubed 3 to 4 tablespoons ice water 1 tablespoon cold vodka or cold milk (optional, helps tenderize and ease rolling — omit if you prefer) How to Make: In a medium bowl, whisk together the flour, salt, and sugar if using. Add the cold cubed butter to the flour. Use a pastry cutter or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces. Sprinkle 3 tablespoons of ice water over the mixture and gently toss with a fork. Add the optional cold vodka or milk here if using. Press the mixture together with your hands until it just comes together; add the remaining tablespoon of water if it’s too dry. Turn the dough into a 9-inch pie pan and press it evenly up the bottom and sides with your fingers, sealing any cracks. Use a fork to prick the bottom a few times if blind-baking, or crimp the edges as desired for a finished look. Chill the crust in the refrigerator for at least 30 minutes before filling or blind-baking; this helps it hold shape. For blind-baking, preheat oven to 375°F (190°C), line the crust with foil or parchment, fill with pie weights or dried beans, bake 15 minutes, remove weights and foil, then bake another 10–12 minutes until golden. Fill and bake according to your pie recipe, or fill with a no-bake filling and enjoy. Press, chill, fill, and enjoy — pie night made easy and delicious! Brown Butter Nutty Pie Crust Brown Butter Nutty Pie Crust — rich, toasty, and perfectly flaky for any sweet or savory pie. Ingredients: 1 cup (2 sticks, 226 g) unsalted butter 1/2 cup granulated sugar 1/2 teaspoon fine sea salt 2 1/2 to 3 cups all-purpose flour 1/2 cup finely chopped toasted nuts (pecans, walnuts, or almonds) 1 large egg yolk 2 to 4 tablespoons ice water, as needed How to Make: Melt the butter in a light-colored skillet over medium heat and cook, swirling occasionally, until the milk solids turn golden-brown and smell nutty, about 5–7 minutes; remove from heat and cool until lukewarm. Stir in the sugar and salt into the cooled brown butter until dissolved. In a large bowl combine 2 1/2 cups flour and the chopped toasted nuts. Pour the brown butter mixture into the flour mixture and stir briefly to combine. Add the egg yolk and mix; the dough will be crumbly. Sprinkle 2 tablespoons ice water over the dough and gently toss; add more water, 1 tablespoon at a time, only until the dough just comes together when pressed. Gather the dough into a disk, wrap tightly in plastic, and chill in the refrigerator for at least 1 hour. On a lightly floured surface, roll the chilled dough to a 12-inch round for a standard 9-inch pie pan, working quickly to keep it cold. Transfer the dough to the pie pan, press gently to fit, trim and crimp the edges, and refrigerate for 15 minutes before baking. For blind baking: prick the crust lightly, line with parchment and pie weights, bake at 375°F (190°C) for 15 minutes, remove weights and bake 8–10 more minutes until golden; for filled pies, follow your filling recipe’s bake instructions. Finish: Let the flaky, nutty aroma win everyone over — this brown butter crust makes every pie unforgettable. Herb-Infused Savory Crust Flaky, savory pie crust studded with fresh herbs — perfect for quiches and savory tarts. Ingredients: 2 1/2 cups (315 g) all-purpose flour 1 tsp salt 1 tbsp sugar (optional, for slight balance) 1 cup (226 g) unsalted cold butter, cubed 4–6 tbsp ice water 2 tbsp finely chopped fresh rosemary 2 tbsp finely chopped fresh thyme 1 tbsp finely chopped fresh chives 1 egg yolk (optional, for richer dough) 1 tbsp milk or cream (optional, for egg wash) How to Make: Whisk flour, salt, and sugar in a large bowl. Add cold butter cubes and cut in with a pastry cutter or fingers until mixture resembles coarse crumbs with pea-sized pieces. Stir in the chopped herbs evenly through the flour-butter mixture. If using egg yolk, whisk it with 1 tbsp ice water and add to the bowl. Drizzle 4 tbsp ice water over the mixture and gently toss with a fork until dough begins to come together; add remaining water 1 tbsp at a time if needed. Turn dough onto a lightly floured surface and press together into a disk; handle gently to avoid warming the butter. Wrap disk in plastic and chill in the fridge for at least 30 minutes (up to 2 days). Roll out chilled dough on a floured surface to fit your pie pan, transfer carefully, and trim or crimp the edges. For blind baking, chill the lined pan 15 minutes, then prick the crust with a fork, line with parchment and pie weights, and bake at 375°F (190°C) for 15–20 minutes until edges set; remove weights and bake 5–10 minutes more until golden. If using as a prebaked base for quiche or filling, pour in your filling and bake according to the filling recipe. Serve your herb-kissed crust with savory fillings for a rustic, fragrant pie everyone will love.