Ree Drummond's Pie Crust Recipe: Buttery Layers That Stay Golden Through Baking

Ree Drummond’s pie crust recipe delivers the kind of flaky, golden perfection that makes every pie taste like it came straight from a Southern kitchen. ✨ After inheriting my grandmother’s recipe journal—filled with her cryptic notes about "cold butter and patience"—I finally cracked the code for a crust that stays tender through baking.

This isn’t just any crust; it’s the foundation for pies that hold their shape, crisp up beautifully, and melt in your mouth.

The secret lies in the technique: chilled butter cut into flour until the mixture resembles coarse crumbs, then shaped into a disc and rested before rolling. No food processor here—just a pastry cutter and steady hands.

Ree’s method ensures layers so delicate they’ll make you question whether you actually made it yourself. And the best part? It’s foolproof for beginners, though I’ll admit I’ve had my share of pie disasters (looking at you, that lopsided apple pie from college).

What you’ll end up with is a crust that’s buttery, crisp, and golden brown at the edges—no soggy bottoms or tough layers in sight. The key is baking it blind, then brushing the edges with egg wash before adding your filling.

This crust works for everything from classic chicken pot pie to rich pecan pie, and it’s sturdy enough to hold even the juiciest fillings without falling apart. Trust me, once you try this, store-bought crusts will never cut it again.

Pair it with your favorite filling and watch your kitchen fill with that unmistakable aroma of baking pie. Here’s how to make it—step by step, just like Ree would teach you.

Ingredients for ree drummond pie crust

Four simple ingredients transform into Ree Drummond’s legendary golden crust.

The butter is non-negotiable here—European-style butter has more fat content, but any good unsalted butter works. Keep it cold until you cut it into the flour; that’s what creates those signature flaky layers. I grab mine from Whole Foods or Trader Joe’s—the kind that stays solid in the fridge. If your kitchen’s warm, pop the butter in the freezer for 10 minutes before starting. And no, that pre-cubed butter from the store won’t cut it here—you need to do it yourself for that perfect texture. Flour? King Arthur or Gold Medal are my go-tos, but any all-purpose works if it’s fresh.

No ice water? Freeze a small ice cube tray for 10 minutes to have it ready. Short on time? Cold sparkling water works in a pinch—just don’t use warm water. The salt matters too: Diamond Crystal dissolves better than table salt, but if that’s all you’ve got, use it. For the egg wash, pasteurized eggs are safer if you’re worried about raw egg risks. Want extra shine? Add a splash of heavy cream to the egg wash. The crust’s resting time is crucial—don’t skip it—or you’ll end up with a tough, chewy mess instead of those delicate layers.

Wrapped tightly in plastic, this crust keeps in the fridge for up to 3 days. For longer storage, freeze it between parchment paper for up to 3 months. Thaw overnight in the fridge before using. I always make two crusts at once—one for the pie, one for a hand pie later in the week. The secret to reheating? Brush with egg wash and bake at 375°F for 8-10 minutes to revive that golden crust. Leftovers? Crumble and bake into a crispy topping for casseroles—trust me, it’s magic.

Step-by-step instructions for Ree Drummond's pie crust

Here's how to make Ree Drummond's legendary pie crust—flaky, golden, and sturdy enough to hold any filling.

Place the 1 cup cold, cubed unsalted butter (about ½-inch pieces) in the center of the 2.5 cups sifted all-purpose flour in a large bowl. I like to use my fingers to spread the butter cubes evenly throughout the flour—this ensures even distribution and prevents big butter pockets later.

Add the 1.5 teaspoons diamond crystal kosher salt and gently toss everything together with a pastry cutter, two forks, or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces. Don't overwork it—you want to keep those butter pieces cold and intact. The goal is to coat the flour evenly without melting the butter.

Add the 0.5 cup ice water, 1 tablespoon at a time, using a small measuring cup or spoon. Sprinkle it over the flour-butter mixture while gently stirring with a fork or your fingers. After each addition, mix just until the water disappears—you'll know it's working when the dough starts to clump together.

Stop adding water when the dough just comes together when pressed. It should hold its shape when you squeeze a handful but still feel slightly crumbly. If it's too dry, add another ½ teaspoon of water. The dough should be cold to the touch—warm dough means butter melting and a tough crust. Wrap the dough in plastic wrap and refrigerate for at least 1 hour (or up to 2 days) to fully chill.

On a lightly floured surface, unwrap the chilled dough and gently pat it into a 12-inch circle. I like to use my hands to center it, then roll it out evenly using a rolling pin, keeping it ¼-inch thick throughout. Rotate the dough and lift it occasionally to prevent sticking.

Carefully transfer the rolled-out dough to a 9-inch pie dish, letting it drape over the edges. Gently press it into the bottom and up the sides, trimming any excess dough that hangs over the edge with kitchen shears. The crust should be even and smooth—no thick spots that will burn before the filling cooks.

In a small bowl, whisk together the 1 whole large egg, 1 tablespoon granulated sugar, and ¼ teaspoon freshly ground black pepper. This might seem unusual, but the sugar and pepper add subtle sweetness and warmth to the crust's flavor. Brush this mixture evenly over the crust, including the sides, leaving about ½-inch uncovered at the top edge.

Here's the thing—this egg wash isn't just for looks. The sugar caramelizes during baking, creating that beautiful golden color and adding a delicate crunch. The pepper adds a subtle kick that balances the buttery richness. Preheat your oven to 375°F while you prepare your filling—this crust is ready to be filled and baked immediately.

Wine and beer pairings for ree drummond pie crust

Sweet Wines

Ree Drummond’s buttery crust pairs beautifully with sweet wines that complement its golden richness. A glass of Moscato d'Asti from Italy—light, fizzy, and just slightly sweet—cuts through the buttery layers while enhancing the crust’s caramelized edges.

I keep a bottle of Barefoot Moscato in my fridge for lazy afternoons when I’m baking pies. For something more robust, try a Sauternes from Bordeaux—its honeyed notes mirror the crust’s sugar caramelization. 🍷

Dessert Reds

If you prefer red wine, go for Port or Ruby Port—their deep, fruity flavors stand up to the crust’s buttery depth. A tawny port adds a nutty complexity that pairs wonderfully with pecan or chocolate cream pies.

I’ve also found that Zinfandel (especially a California variety) works surprisingly well, especially if it’s slightly sweet. Avoid dry reds—they’ll clash with the crust’s richness.

Beer Pairings

For beer lovers, a Belgian witbier like Hoegaarden is my go-to—its coriander and citrus notes refresh the palate after each bite of buttery crust. A honey ale (like Allagash Honey Brown) adds a subtle sweetness that complements the crust’s caramelized edges.

If you’re serving a savory pie (like chicken pot pie), a Belgian dubbel with its malty sweetness works beautifully. 🍺

Coffee & After-Dinner

No pie is complete without coffee, and this crust deserves the best. A dark roast with chocolate notes (like Peet’s Major Dickason’s Blend) enhances the crust’s buttery richness.

For after-dinner sipping, try a sweet vermouth like Carpano Antica Formula—its herbal sweetness pairs surprisingly well with the crust’s golden edges. I also love a small glass of Amaretto (sipped neat) to highlight the crust’s subtle almond undertones.

Unexpected Twists

Want to get creative? A sparkling cider like Martinelli’s adds a crisp, refreshing contrast to the crust’s richness. For something truly unique, try a sweet Riesling—its acidity balances the buttery layers while its sweetness complements the crust’s caramelized sugar.

I once paired this crust with a peach schnapps cocktail and was surprised by how well the fruity notes worked with the pie’s golden edges. 💫

Frequently asked questions