E.g. All butter Pie Crust (no shortening)

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Jeffrey Rushton

Community member

"Prepare the pie dough through step 4 and freeze the discs for up to 3 months. Thaw overnight in the refrigerator before using in your pie recipe. Best for fruit pie filling, also for quiches or meat pies."
Easy 👌
15 min
20 min
120 min


315 g
2 tsp
1 tsp
16 tbsp
unsalted butter
120 ml
water (cold)


pastry cutter, food processor, pie dish

  • Step 1/ 5

    • 315 g flour
    • 2 tsp sugar
    • 1 tsp salt
    • 16 tbsp unsalted butter
    • pastry cutter
    • food processor

    Combine flour, sugar, and salt together in a large bowl or food processor. Add the cubed butter on top. Use a pastry cutter/food processor, cut the butter into the dry ingredients until all flour is coated.

  • Step 2/ 5

    • 120 ml water (cold)

    Drizzle ice cold water in 2 Tablespoons (30ml) at a time, and stir after each addition. Stop adding water when the dough comes together easily and begins to form a large mass. The dough will feel moist and a little sticky. Do not use all the ice water, only add what you need to bring the mix to a dough consistency.

  • Step 3/ 5

    Split the dough mass into 2 equal portions. Loosely form each dough into a flattened ball. Wrap in plastic wrap and allow the dough to rest. Chill the pie dough in the fridge for at least 2 hours before rolling out.

  • Step 4/ 5

    • pie dish

    Roll out the dough. Use lightly floured surface and rolling pin, work from center outwards, roll and turn the dough until slightly larger than 9” round pie dish.

  • Step 5/ 5

    Add pie filling and follow pie cooking instructions.


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