What makes this the "best" pie recipe is what's missing from the ingredient list: food additives. This pie crust has only FIVE pesticide-free ingredients.

No food additives are needed when we cook in our home kitchen. However, the evidence is mounting regarding the harmful effects of food additives on our health over time. Store-bought pastries are especially chock-full of food additives. Based on independent research by scientists at the Environmental Working Group, some food additives commonly found in baked goods are among the least safe for human consumption.

Fill your pie with pesticide-free fruit in season, purchased at your local farmers' market or organic/pesticide-free farm stands. Find your filling recipe, like the Strawberry Rhubarb Crumble recipe I include in my book EAT LESS WATER.


Makes two pie crusts. Or one pie with a lattice pie crust


  • 2 and 1/2 cups organic all-purpose flour
  • 2 teaspoon organic sugar (I look for fair-trade certification on the bag)
  • 1 teaspoon salt (look for straight salk without the non-calking food additive)
  • 1 cup unsalted organic butter chilled and cut into smallish cubes (I like Organic Valley brand or any organic brands supporting small-scale dairies)
  • 1/2 cup ice water

Cooking Supplies

You will need the following cooking supplies: a rolling pin (if you don't have one, you can use your hands), measuring cups for dry and wet ingredients, measuring spoons, and a medium-sized mixing bowl. Wooden spoon.

Stand Mixer Instructions (If using)

  • Combine dry ingredients in the bowl of a stand mixer fitted with the dough hook. Mix briefly to combine.
  • Add the chilled cubed butter.
  • Add ice water a little at a time with the mixer running at medium speed. Stop adding water when the dough forms large clumps. You don't want the dough to feel slimy so don't add more water than you need.
  • Move to rolling out the dough instructions.

Mix by Hand Instructions 

  • In a large mixing bowl, combine dry ingredients with a wooden spoon, then add the chilled cubed butter. Stir until the mixture resembles coarse crumbs.
  • Pour in ice water a little at a time. Stop adding water when the dough forms large clumps. You don't want the dough to feel slimy, so don't add more water than necessary. Knead briefly inside the bowl with well-floured hands to help the mixture form the large clumps.
  • Transfer the dough from the mixing bowl to a well-floured work surface. Continue to knead by folding the dough into itself until the flour is incorporated with the butter.
  • Move to rolling out the dough instructions.

Rolling Out the Dough Instructions

  • Form it into a ball and place it on a floured surface.
  • Divide dough in half and, using your hands, flatten each half into a 1-inch thick disc.
  • Wrap each disc separately in plastic. Or skip the plastic and place each inside a separate reusable container and place it inside the refrigerator. Chill dough for AT LEAST 2 HOURS. Or you can do this part up to five days before you make the pie.
  • Keep the work surface, your hands, and the rolling pin lightly floured. Roll the cold dough disc from the center outwards from all directions until you get to the size you need for the pie dish.
  • Now, move to the recipe for your pie filling. As mentioned, I have an excellent one in EAT LESS WATER for Strawberry Rhubarb filling. But choose one based on the fruit in season where you live. The easiest way to know what's in season is to visit your local farmers' market.
  • Follow the baking instructions from the recipe for your pie filling.
  • Here is a quick video tutorial produced by King Arthur Baking Company on how to make the lattice design. It isn't as hard as it looks.