Simple Pie Crust
Easy and delicious for both sweet and savoury pies. This is our go-to pastry recipe!
Ingredients
One Crust Pie (bottom only):
- 1 cup all purpose flour
- 1/3 cup + 1 tbsp salted butter, cut into cubes
- 2-3 tbsp cold water
Double Crust Pie (bottom and top):
- 2 cup all purpose flour
- 2/3 cup + 2 tbsp salted butter, cut into cubes
- 4-5 tbsp cold water
Instructions
- In mixing bowl, add flour. Cut in butter until crumbly (using fork or pastry blender).
- Add in water until dough begins to form. Using hands, work dough and press together into a ball (the way you would pack a snowball). If too dry and crumbly, add a touch more cold water until it all sticks together well.
- Divide dough into equal parts for a top and bottom (keep as one ball for one crust pie). Roll out dough on floured surface with rolling pin, until large enough to stretch and cover the pie plate or dish you are using.
- Using the rolling pin, gently fold the dough over the rolling pin to lift and transfer dough across pie plate or pan. Adjust to fit. *TIP: Brush crust bottom with beaten egg white to seal before pouring in filling. This prevents juices from soaking in and making crust soggy.
- SINGLE CRUST PIE: Trim excess dough around the edge, and shape into desired ridges around the edge. Pour in filling.
- DOUBLE CRUST PIE: Pour in desired filling. Repeat roll out remaining dough and transfer over top of pie filling with rolling pin again. Press layers together around edge to seal. Trim excess dough around the edge, and shape into desired ridges around the edge. Cut slits for steam in top crust before baking.