Any basic piecrust is three parts flour, two parts fat (butter, vegetable shortening, or even lard can be used!), and one part ice water. So, if you are making a double-crusted pie you might use two cups of flour, one cup of butter (which is equal to one stick), and ½ cup of ice water. With this 3-2-1 ratio of flour to fat to water, you’re sure to bake up tender and flaky piecrusts every time.
Once you’ve got the basics down, you can start to have fun. Try adding fresh herbs and grated cheese to piecrusts for a new take on the traditional fruit pie. 1 tablespoon of freshly chopped thyme and a ¼ cup of grated Gruyere add great flavor to a piecrust that pairs beautifully with pear or blueberry filling. A piecrust jazzed up with 1 tablespoon of freshly chopped basil and ¼ cup of sharp cheddar is a perfect accompaniment to apple pie filling. Don’t be afraid to try out some of your own favorite fresh herb, cheese, and fruit pairings!
