This recipe will make 1 double pie crust or a dozen medium tarts. The trick to tender pie crust is to NOT over handle it. This should not be re-worked more than once.

This is the pie crust I got from my mom. She got the recipe from a client of hers. It is a tasty crust that will make you wish you never had to eat so many store bought pie crusts. This recipe yields two, 2-crust, pie crusts.

Easy to make!

This is my Great Grandma Jessie’s recipe. You can use this to make multiple batches at once and it still turns out great.

Jean Desatoff Lochridge

The most basic pastry dough of them all. It can be used for sweet pies, like apple pie, as well as for savory dishes like quiches. Brisée in French means 'broken' and refers to the broken pieces of fat in the pie crust. It usually calls for twice as much flour as fat by weight. In addition, it uses cold water (no egg) as binding agent and has a delicate and flaky texture.Source: veenaazmanov.com

This is a great way to use up leftover pie dough from a pie. Instead of throwing it away.

See how easy it is to make your own homemade pie crust!

Learn how to make the perfect pie crust, then fill up with your favorite filling.

The pie crust recipe in a cookbook I had was too sticky and hard to work, so I adapted it using a crispy biscuit recipe that I had. I used 300 g of medium-strength or all-purpose flour this time. I tried various ratios of flours, but this recipe worked well with all cake flour or 100 g of bread flour + 200 g of cake flour too. I love how this pie stays crispy even the next day. There's no need to fold the crust, plus you only need one bowl.The cream cheese and butter blend better if you work them with your hands, but they do melt with your body temperature. If you use a fork, they blend better with the flour and your hands don't get messy. If you knead it or the cream cheese and butter melt while you're making the crust, the layers won't form properly, so it's best to chill the cream cheese and butter very well beforehand, and to make a crumbly crust quickly. Chilled ingredients will result in the nicest crust when baked. This recipe yields around 8 to 10 mini-pies about the size of your palm, or one double pie crust. If you only need the bottom crust for a pie, use half the listed amounts. Recipe by Koharumama