Perfect Pie Crust (according to Evan)

Our family has a love for pie... or maybe it's pie that brought our love together! When Evan and Rochelle first began dating, Evan "wowed" his future wife by bringing an apple pie and a bottle of wine to a dinner they were making together. Rochelle was quite impressed with his home baking skills and the rest is history. And then we happened to have a "Pi" Day baby as well! This recipe is great for sweet or savory pies, give it a try!  


2 1/2 cups (325g) Heartland Craft Grains All-Purpose flour
1 cup (224g) unsalted cold butter
1 tsp (6g) salt
1 egg
5 Tbsp water
1 tsp vinegar


  • Whisk flour and salt together in bowl.
  • Dice cold butter into small cubes.
  • Incorporate butter into dry mixture with pastry blender or two forks until butter is texture of small peas.
  • Whisk egg, water and vinegar in separate bowl.
  • Add liquid ingredients to dry mix.
  • Stir until dough comes together (don’t overwork the dough). If dough is dry, add extra water 1 Tbsp at a time.
  • Wrap dough ball in plastic wrap and put in fridge for 30 minutes.
  • Remove from fridge, divide dough in half and roll out for your favorite pie recipe!
* We suggest brushing the crust with a mixture of egg white and 1 Tbsp of water, then sprinkling turbinado sugar on top before placing the pie in the oven.

* Cover the edge of the crust with tinfoil or a pie crust shield, removing for the last 15 minutes of bake time.

* Bake at 375˚F for 45-60 minutes until golden brown and your pie filling is cooked as needed.

For an amazing Strawberry Rhubarb filling, try this Food Network-approved recipe!