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Party Perfect Pie Crust | Meghan Splawn for Stir & Scribble


We covered tips for making a party perfect pie, now it is time to talk recipes! There are as many pie crust recipes as there are pies. Some bakers prefer a mixture of fats (butter, lard, and or shortening) for flakiness. Some add vinegar or vodka for a more tender pie. Our recipe is a 4-ingredient-fail-proof –all-purpose-all-butter pie crust.


Party Perfect Pie Crust | Meghan Splawn for Stir & Scribble


THE perfect Pie Crust RECIPE

Yields: Pastry for 1 double crust pie or 2 single crust pies 



  • 2½ cups all-purpose flour
  • 1 teaspoon salt
  • 2 sticks (16 tablespoons, 8 ounces) unsalted butter, cold
  • 1/4 to 1/2 cup ice water 



  • Whisk together the flour and salt.
  • Dice the butter into small cubes. Work it into the flour until it’s well-distributed, but not fully incorporated. Larger, pea-sized pieces of butter will be scattered throughout the mixture.
  • Tossing with a fork or your fingers, drizzle in some of the ice water. Stop adding water when the dough starts to come together, and grab it in your hands. If it holds together easily, without crumbling, it’s ready. If it has dry spots, or pieces break off easily, add a tiny bit more water until it’s totally cohesive.
  • Gather the dough into a ball, and divide it in half. Gently shape each half into a rough disk. Stash each round in a gallon zip-top bag. Chill the dough for at least 30 minutes before rolling.
  • Roll out dough into a 12” round; fit pastry into a 9-inch pie pan. Trim away excess allowing ½ to ¾- inch over hang. Fold dough edge under and crimp or flute. For best results freeze crust before filling or baking.
  • Bake or fill according to recipe directions.


Tips & Tricks for Baking A Perfect Pie | Meghan Splawn for The Sweet Lulu BlogParty Perfect Pie Crust | Meghan Splawn for Stir & Scribble


To Bake An Empty Pie Shell (Par Bake):

Prick the bottom and sides of the pastry generously with a fork – particularly where the bottom and sides meet.

Line the pan with parchment paper and fill the parchment with dry beans.

Bake at 425 degrees F for 10 to 12 minutes or until golden brown.


To Freeze The Dough:

You can absolutely make this dough ahead and freeze it! For a double-crust pie, make it up to the point where the two dough disks are wrapped in plastic and ready to chill; add an over-wrap of aluminum foil, and freeze for up to 2 months.

For two single-crust pies, roll each chilled crust, and place in a metal pie pan.

Trim, crimp, wrap the pans well in plastic, and freeze.


Party Perfect Pie Crust | Meghan Splawn for Stir & ScribbleParty Perfect Pie Crust | Meghan Splawn for Stir & Scribble


Be sure to join us next week when we show you SIX different treats you can create using just this pie dough recipe! 



Meghan Splawn is a professional recipe developer, food stylist, and mama. Her personal blog, Stir& Scribble, is full of clever cooking, classic cocktails, and useful kitchen tips. Lemon Meringue is her favorite pie, no, wait chocolate cream pie, or may its apple pie…

Recipe, styling & photography: Meghan Splawn of  Stir & Scribble

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