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Nothing in the House Pie Crust

Author: Susan Reid

Nothing in the House Pie Crust Recipe

This recipe comes from Emily Hilliard, whose blog Nothing in the House celebrates all things pie-related. The crust calls for half a beaten egg. Emily sets the other half aside to brush on the top crust, for a golden shine. If you're not baking right away, you can use the whole beaten egg in the dough, and decrease the amount of water by 1 1/2 tablespoons.

At a glance

9" double crust
Nutrition information


Choose your measure:

  • 2 cups King Arthur Unbleached All-Purpose Flour
  • 1 1/2 teaspoons sugar
  • 1 teaspoon fine sea salt
  • 3/4 cup (12 tablespoons) cold unsalted butter
  • 1 large egg, beaten, divided (save half for brushing on the top crust)
  • 1 1/2 teaspoons cold apple cider vinegar
  • 1/4 cup ice-cold water


  1. In a large mixing bowl, whisk together the flour, sugar, and salt. Using a pastry cutter or two knives, cut in the butter. You want to make sure some chunks of butter about the size of your thumbnail remain intact, as that's what makes the crust flaky.
  2. In a separate small bowl, whisk together half the egg, water, and vinegar, and pour into the flour/butter mixture. Mix until the dough just begins to come together (it should still be a little shaggy). Divide the dough in two pieces and form it into two disks about 1" thick. Wrap tightly and chill for at least an hour before rolling out.
  3. Roll out the pie crust according to the directions in your filling recipe.

Nutrition Information

  • Serving Size 32g
  • Servings Per Batch 16
Amount Per Serving:
  • Calories 135
  • Calories from Fat 54
  • Total Fat 6g
  • Saturated Fat 6g
  • Trans Fat 0g
  • Cholesterol 29mg
  • Sodium 149mg
  • Total Carbohydrate 12g
  • Dietary Fiber 0g
  • Sugars 0g
  • Protein 2g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.