Grant Crilly is the Executive Director and cofounder of ChefSteps. Grant is a classically trained chef and, prior to ChefSteps, he worked on the award-winning cookbook series Modernist Cuisine and cooked at various restaurants, including L’Astrance in Paris, Busaba in Mumbai, and Mistral Kitchen in Seattle.

Grant Crilly

Ladies and gentlemen, meet your new favorite pie crust. Golden, buttery, flaky, bulletproof, and versatile enough to swing between sweet and savory, this is about to become your go-to crust recipe for, well, just about anything you’d need crust for. A jillion paper-thin layers melt in your mouth with every bite, brown and crispy on the edge and tender in the middle. Try pâte brisée under a tarte tatin topped with a dollop of crème fraîche and served with a cup of hot coffee. Try it with your favorite pie filling, like our <a href="https://www.chefsteps.com/activities/pecan-pie">bourbon and vanilla pecan</a>, or apples, peaches, pumpkin, or cherry. Fill it with bacon, leeks, Gruyère, and our <a href="https://www.chefsteps.com/recipes/quiche-base">Quiche Base</a>, then invite your friends over for a Sunday brunch <a href="https://www.chefsteps.com/recipes/quiche-lorraine">Quiche Lorraine</a>. Bake it in little ramekins for individual chicken pot pies. The point is: pie crust is your new specialty. Better get started on your first batch.

Buttery, Flaky, All-Purpose Pie Crust (Pâte Brisée)