This weekend I am creating a pie buffet! What could be more fun?!! Peach, apricot, apple, and berry just to name a few of the selections so far. Classic flavors with subtle flavor twists like ginger, honey, and lemon.

Pie dough is something that pastry chefs take great pride in. It can be the bane of your existence or it could be what makes you famous. A year ago I learned the secret to my grandmother’s irresistible pie crust. Her fork tender crust uses good ol’ fashion Wesson oil as the fat. I personally love the taste of butter and was sad to replace all the butter with oil but once I had this crust the texture was like none other….. until now!!!

I have found the PERFECT pie crust. Flaky, tender, full of butter and really ridiculously easy to work with.

So without further ado here it is…..


adapted from Chocolate & Zucchini 

200 g all-purpose flour
125 g salted butter, diced (frozen)

1 T Cornstarch

1 egg

1 t Champagne Vinegar

Pulse dry ingredients in a food processor. Add ice cold butter and process until mixture looks like bread crumbs. Add egg and vinegar until combine. Knead gently just until it comes together. Chill for at least 30 minutes.

Now get baking! Let me know how it turns out.