Chef Eric’s Easy Pie Crust Recipe

Today, I’m excited to share chef Eric’s Easy Pie Crust recipe, a straightforward approach to classic French Pâte à Foncer. This recipe promises a flaky, tender crust with minimal fuss, perfect for both beginners and seasoned bakers. Here are a few tips for success: use cold butter for that desirable flakiness, avoid overmixing to keep the dough tender, and ensure that you chill the dough before rolling it out. This crust is a versatile base for any filling, inviting you to experiment in your kitchen. Let’s embark on this baking adventure together, crafting delicious memories one pie at a time.

This recipe is your go-to for a reliable, tasty pie crust, ideal for both sweet and savory dishes. I encourage you to play around with it—fill it with your favorite ingredients and share your pie creations with us. Whether you’re a first-timer or a baking enthusiast, this crust will not disappoint. Let’s make baking a fun, shared experience. Happy baking and I can’t wait to see what you all come up with!

This pie crust isn’t just any recipe; it’s your passport to exploring French culinary traditions right from your kitchen. Get ready to dive in and bring a slice of France to your table. We’re excited to see the pies you’ll create, so don’t forget to share your masterpieces and stories with us on social media. Together, let’s savor the world’s flavors, one pie at a time!

Eric Easy Pie Crust (Pâte à Foncer)

The Easy Pie Crust (Pâte à Foncer) is a simple, versatile recipe for a flaky and tender crust, ideal for quiches and tarts. It involves combining flour, butter, a bit of sugar, an egg, cold water, and salt to form a dough, which is then chilled before use.
Servings 2 Pie Crusts (for 6 people each)
Prep Time 20 minutes
Resting Time 1 hour


  • Knife, Mixing Bowls, Spoon (For Mixing)


  • 250 Grams All-Purpose Flour (9 oz)
  • 125 Grams Butter (softened) (4.5 oz)
  • 50 Grams Sugar (2 oz)
  • 1 Egg
  • 2 Tablespoons Cold Water
  • a pinch Salt


  • Cut the soft butter into small cubes and add it to the flour.
  • Mix well until you got something that looks like sand.
  • Add the egg and the water, salt, and sugar, and mix gently until all ingredients make a nice ball. Don't knead too much.
  • Reserve in the fridge for at least one hour before you use it.


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