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

Too few ratings

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 👌


315 g flour
2 tsp sugar
1 tsp salt
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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