For #PieWeek, our guest editors are Emily and Melissa Elsen, the pie mavens behind Four & Twenty Blackbirds in Brooklyn, NY. They will be sharing recipes all week from their first cookbook, and giving away a copy each day!
Today: We start at the very beginning. With crust.
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A mutual passion for executing the perfect pie crust 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
Makes one single-crust (9- or 10-inch) pie; double amounts for a double-crust pie
1 1/4 cups unbleached all-purpose flour
1/2 teaspoon kosher salt
1 1/2 teaspoons granulated sugar
1/4 pound (1 stick) cold unsalted butter, cut into 1/2-inch pieces
1/2 cup cold water
2 tablespoons cider vinegar
1/2 cup ice
See the full recipe (and save and print it) here.
Photo by Gentl & Hyers
To win a copy of The Four & Twenty Blackbirds Pie Book, tell us in the comments: What's your go-to pie crust recipe? We'll pick winners at random at the end of the week! (Unfortunately, we can only ship domestically.)
Written by: ElsenEM
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75 Comments
S L.
July 1, 2018
My grandmother's pie crust! But for time issues, I have used Crisco shortening for over 50 years. That being said, I am going to try yours. It sounds good and I cook to please me first at this stage of my life. It allows me to experiment more.
NDavid
June 28, 2018
I travel around techniques and lately have landed with Stella Parks. She knows oh-so many things!
Posey B.
June 5, 2016
I meant "25th" American state. I am aware that we only have 50 at the moment. However, if we did have 125, there would just be that many more places to visit to eat pie! Cheers!
Posey B.
June 5, 2016
I use a 100+ year old family recipe from my great great grandmother who was the child of early settlers of the 125th American state of Arkansas. Our state was halfway there, but this pie is all the way there thanks to its lard base! I have no idea how they were able to keep things cold enough to pull of the flakey crust but it does work if one doesn't rush or cuss at it or stab it too much with a pastry blender. Of course, one can substitute shortening but it's not the same. So, when I just can't get my 21st century brain around using lard (it does happen) I use 4+20 BB's butter crust recipe. My great great grandmother and these ladies all use vinegar to keep the gluten from making the dough too tough. Again, I have no idea how this was done without ice and wish I had a time machine to go back and see this pie made by my forebear with all natural ingredients, no pesticides, everything farm to table!
Jim
January 24, 2016
Comment for the random drawing:
My “go-to” crust recipe is a combo of this one and America Test Kitchen’s: butter tastes better but shortening makes for flaky crusts so, 3:1. A wetter dough is easier to handle so 50:50 ice cold water:vodka but less than the volume called for here. ¾ of the flour is cut in with butter/shortening in a food processor completely, then the last ¼ is added dry and barely pulsed (yet more flaky layers). I only use 1 TBS of the cider vinegar but boy, that’s a nice touch. Easy to work, flaky and tasty. For my clumsy hands, a go-to winner!
My “go-to” crust recipe is a combo of this one and America Test Kitchen’s: butter tastes better but shortening makes for flaky crusts so, 3:1. A wetter dough is easier to handle so 50:50 ice cold water:vodka but less than the volume called for here. ¾ of the flour is cut in with butter/shortening in a food processor completely, then the last ¼ is added dry and barely pulsed (yet more flaky layers). I only use 1 TBS of the cider vinegar but boy, that’s a nice touch. Easy to work, flaky and tasty. For my clumsy hands, a go-to winner!
rhubarb! R.
August 21, 2014
Does anyone find this way too moist? Most pie crust recipes use a few tablespoons of ice water until the dough comes together, but this recipe has an almost 1:1 flour to water ratio?
Peggy V.
November 18, 2013
I learned to make pie crust from my aunt who lived to be 107! She was the official pie maker for our family. She would 'dance' around to roll it out...it was always very flakey. She used lard "Not too much ice water and cut the dough until it is the size of peas" she would say.
Bex K.
November 17, 2013
Tupperware has a pie crust recipe that you shake in a tupperware bowl (from the 70's)
bodhi_lisa
November 14, 2013
America's Test Kitchen's Foolproof Pie Dough has worked for me. Vodka instead of water is used.
sarabclever
November 14, 2013
I've been using the chez pim recipe. But always all butter (maybe some lard)--no margarine for me.
Melissa E.
November 14, 2013
My grandmother's recipe from Mexico which is mainly used for super flaky empanadas.
Tenaya
November 13, 2013
I always use Alice Water's crust from the Art of Simple Food. It's just butter, flour, salt and water, but the addition of cider vinegar sounds like an amazing idea!
hemlockcreek
November 13, 2013
the delux butter crust recipe from the joy of cooking - with local butter and local half-white flour
garsleat
November 13, 2013
flour, colder water, dash of salt, cubed chilled butter and by hand feel.
Lil R.
November 13, 2013
I use both Martha Stewarts pate brisee and a whole wheat recipe from Hungry Tigress. Love them both.
Fabiola
November 13, 2013
My pie recipe comes from the book "The Art and Soul of Baking", Cindy Mushet. Soooo flaky and light. This book is actualy my under the arm book for all base recipes
Ashley-Marie
November 12, 2013
I have to admit I've only made pie a few times, so this cookbook would teach me A LOT. I've always used a basic pie crust recipe actually from Food52 that you blind bake. I've read a bunch of recipes lately that use pate brisee, so I'd be willing to try that since people have said it's not a fussy recipe. Obviously, I'm dying for new inspiration in the pie department! Thanks for sharing Emily & Melissa's pie crust recipe!!
Ashley
Ashley
Patricia C.
November 12, 2013
The James Beard piecrust that has both AP flour and cake flour in the ingredients is super flaky.
Laura S.
November 12, 2013
I use emily nichols grossi of em.i.lis oil based crust. So much like my moms...Primo!
Boulder B.
November 12, 2013
Bouchon Bakery's pate brisee has never failed me. I am definitely going to try this out though. I have long dreamed of going to this bakery, and sign me up for an all-butter crust any day :)
P.S. the black bottom oatmeal pie! Goodness, I just stared at my screen with a wide open mouth for about 5 minutes.
P.S. the black bottom oatmeal pie! Goodness, I just stared at my screen with a wide open mouth for about 5 minutes.
beckster51
November 12, 2013
Cook's Illustrated vodka pie crust recipe. It is forgiving, and I am a pie crust klutz. I love pie, but I can never seem to improve my pie crust skills, dang it!
aspics
November 12, 2013
Jim Dodge's recipe from Baking with Julia. All butter with proportions as for this recipe (without the cider vinegar). You use a rolling pin to incorporate the butter into flour. Makes lovely, flakey crust.
meagan.lane
November 12, 2013
I use a combination of smitten kitchen and martha stewart's pie crust...to be honest, the recipe sounds a lot like this one :)
sticksnscones
November 12, 2013
My "go to" crust is from Cooks Illustrated. It uses vodka in the dough. It is a fairly wet dough & I usually don't need to add all the liquid. It freezes beautifully
hadleyinparis
November 12, 2013
My favorite pie crust recipe is from the Franco-British cookbook, Rose Bakery. I love their pate sablé and pate brisé!
cookinginvictoria
November 12, 2013
My favorite pie crust is Dorie Greenspan's "Good For Almost Anything Pie Dough" recipe from Baking: From My Home To Yours. The only modification that I make is that I substitute leaf lard for vegetable shortening. this recipe is wonderfully flaky and very easy to roll out.
andie
November 11, 2013
My mother-in-law always tells me to use lard, but I stick to European cultured butter. I use Deborah Madison's recipe from her Seasonal Fruit Desserts book. She also uses a little vinegar and an egg yolk. It's perfect every time.
KimmyV
November 11, 2013
I use my mother in laws old recipe. It calls for shortening. Her pies always look amazing, mine could use some work...
HelloMyNamesJen
November 11, 2013
The pie crust in Millicent Souris's "how to build a better pie" -/ took her class at Brooklyn Kitchen. It's never let me down once! Great, great educational cookbook too, for the novice baker!
MaggieMay
November 11, 2013
I've relied on the Cook's Illustrated/Best Recipe version for years, but I'm becoming more curious about all-butter crusts. My recipe is very similar technique-wise to this one and the Smitten Kitchen version but it includes shortening. It works really well, but I'm sure the flavor would be even better with butter.
Carol
November 11, 2013
I have a similar recipe - however I love making savory pies. So in place of cold water, I have used cold soy sauce, cold citrus juices or chicken broth. Omit the sugar of course!
Nothing I.
November 11, 2013
My go-to recipe is very similar to 4 and 20 blackbirds-- all butter with a little dash of apple cider vinegar for tang and flake, and everything COLD! Recipe right here: http://www.nothinginthehouse.com/p/nothing-in-house-pie-crust-recipe.html
Kathryn
November 11, 2013
Smitten Kitchen has a fantastic pie crust recipe that has been my staple for the past year or so. It's called "All Butter, Really Flaky Pie Dough." It really is really flaky.
Crystal C.
November 11, 2013
Must say I cheat and buy mine but have really wanted to make them from scratch this season.
Rebecca
November 11, 2013
Have not made a lot of pies, but did recently make an apple pie which I used the recipe from America's test kitchen book. But this recipe sounds good, especially with the acv.
Robin O.
November 11, 2013
The only pies I usually make are mince pies at Christmas. I use Nigella's recipe which has orange juice in it.
Tonya
November 11, 2013
OH the fear... the fear of making pie crust- I desire the perfect flaky perfect crust but have not conquered it yet- so I make crisp:(.... I will try....
gay J.
November 11, 2013
Julia Child's: 1 3/4 flour
1 tsp salt
1 1/4 chilled stick butter
2 TBS chilled shortening
1/3 to 1/2 cup ice water
Made in food processor. Works great for me everytime.
1 tsp salt
1 1/4 chilled stick butter
2 TBS chilled shortening
1/3 to 1/2 cup ice water
Made in food processor. Works great for me everytime.
Mona D.
November 11, 2013
My mom made a beautiful pie crust...shattering crisp and flaky. I've been trying to replicate it for many years, but alas. I need ll the help I can get!
Laura
November 11, 2013
I like to use the crust recipe from The Pie & Pastry Bible by Rose Levy Beranbaum.
Sylvia C.
November 11, 2013
60 yrs old and never made a pie crust. Looking forward to trying this recipe
Meg R.
November 11, 2013
For years I used my grandmother's "secret" family recipe, which uses crisco shortening. More recently I've enjoyed Martha Stewart's all-butter pate brisee. Excited to see what cider vinegar does for a pie crust!
PieceOfLayerCake
November 11, 2013
While I can't divulge my actual ratio…I use a very basic all-butter crust for all sweet pies. Its not really the ingredients, but how I bring them together (hint: I borrow from lamenated dough). For savory pies, other than quiche, I use beef suet or leaf lard…depending on the delicacy, or lack thereof, of the filling.
AntoniaJames
November 11, 2013
I like weighing and scaling according to need, so my go-to since discovering Ruhlman's "Ratio" has been to use the CIA instructor's ratio for pie crust included in that book. Before that, I used a James Beard all-butter recipe more than any other. Since high quality leaf lard has been available in recent years, I've added a good portion of lard for crusts used in savory pies. Just yesterday I went the part butter/part shortening route while making/freezing for Thanksgiving mrslarkins' Truly Scrumptious Apple Pie. ;o)
ALW
November 11, 2013
The all-butter, really flaky pie dough from Smitten Kitchen is my go-to, but I'll be giving this a try!
foodertoire
November 11, 2013
2 1/2 cups all-purpose flour
splash of ice water
1 teaspoon sugar
2 sticks cold butter
splash of ice water
1 teaspoon sugar
2 sticks cold butter
chrissyb
November 11, 2013
The recipe that came with my cherry berry crumble pie that was adapted from a Taste of Home recipe. It uses butter but I can substitute shortening in it.
Kim C.
November 11, 2013
I will for sure be trying this one, I have been using the Pate Brisee from MS for many years. Love the use of food proc. as I make alot and then freeze. Thanks for this at a Great time of the Year!
K C.
November 11, 2013
I use the pie crust recipe from Barefoot Contessa Foolproof. It's easy to make in the food processor and easy to roll out.
Christopher
November 11, 2013
I tend to use Smitten Kitchen's most often (http://smittenkitchen.com/blog/2008/11/pie-crust-102-all-butter-really-flaky-pie-dough/).
Breakfast A.
November 11, 2013
Martha Stewart's Pate Brisee recipe - but I am definitely trying this for Thanksgiving!!
anntruelove
November 11, 2013
I don't have one, which is a big problem. I hope this all butter recipe will be it!
Maddie
November 11, 2013
I like the vegan pie crust recipe from Babycakes, although I went to Four and Twenty Blackbirds this weekend and loved it! Can't wait to make some pies from their cookbook for Thanksgiving!
Miss_Mary
November 11, 2013
I'm looking for the fool-proof method of knowing when I have added enough liquid to the dough. I don't seem to be able to nail that one reliably.
p.s. the book is beautiful! I would love to win a copy!
p.s. the book is beautiful! I would love to win a copy!
JJ G.
November 11, 2013
Hi, Emily and Melissa! It was so lovely to see you guys at the farmers market on Saturday. Thank you for signing my book! Can't wait to make my first pie crust.
Cristina S.
November 11, 2013
Lately I've been using Saveur's method (http://www.saveur.com/article/Techniques/Perfect-Pie-Crust) with good results.
Matilda L.
November 11, 2013
I used to be very loyal to J. Kenji Alt-Lopez's easy pie dough at Serious Eats but the last couple of times it hasn't turned out as well as it has in the past (I think my cooking mojo is off). Maybe it's time to try the vinegar.
Lara
November 11, 2013
I tend to use a blend of shortening and butter -- love to change things up with a splash of rye flour, though!
heyjude
November 11, 2013
I use leaf lard and butter to make the perfect crust I learned at Kate McDermott's Pie Camp.
juleeclip
November 11, 2013
My go-to pie crust is also an all butter grandma hand me down. I like an all butter crust as pies are my favorite baking project so I like the simplicity and knowing that I always have the ingredients on hand. This has convinced me it's time to finally try adding vinegar for Thanksgiving.
Libbi
November 11, 2013
my go to crust is alice water's all butter pie crust. but i just got the four and twenty blackbirds cookbook, used their crust recipe and made their salted caramel apple pie. it was amazing.
SoICook
November 11, 2013
My go to pie crust comes from Baking With Julia. It's a beautiful and reliable all purpose crust that also happens to make something like four crusts at a time which is awesome! The recipe calls for part butter and part vegetable shortening but I've subbed in everything from duck fat, lard and even just more butter instead of the shortening- it always works.
Ashley
November 11, 2013
My go to pie crust recipe is from my Grandma, but it never turns out as good as hers!
Heather
November 11, 2013
My go-to pie crust is the 3-2-1 crust from Ruhlman's Ratio (well, honestly, from before then - it's an old idea) using all unsalted butter and adding salt. Also adjusted for humidity. One day I'd like to get a hold of some good lard and give that a try, but the stuff from the store does NOT give a flavorful crust
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