I absolutely love making pie! Playing around with different shapes, motifs and themes is one of my favourite parts of baking. I have been on the search for a foolproof pie crust recipe and I am here to deliver it to you! I use this recipe for both pies and tarts, and once you master the simple formula, the options are endless. From fruit pies to chocolate tarts, this recipe is a staple in my book. (View the gallery at the bottom of the page for some pie ideas!) I will explain both the method using a food processor, and the method for which you just need your hands.
Ingredients
This is enough for an 8 inch double crust pie
- 400 g all purpose flour, plus some for dusting
- 4 tbsp icing sugar
- 1 tsp salt
- 200 g unsalted butter, cold
- 2 large eggs
- 2 tbsp milk, only if needed
PRO TIP
If you want to make a chocolate pie crust, replace 10-30 grams of flour with cocoa powder, depending on how dark you’d like your chocolate pastry to be.
Method (food processor)
- Into a food processor place the flour, salt and icing sugar. Pulse a couple of times until combined.
- Cut the cold butter into cubes and place in the food processor. Pulse between 10 and 20 times, until the butter is well incorporated into the flour, but some chunks of butter are still visible.
- Break the eggs and whisk to break down the yolk. Pour almost all of the egg into the flour and butter mixture, and mix until a ball of dough forms. If the mixture is looking dry add in the rest of the egg. If it still looks dry add in milk, little by little while mixing, until a smooth ball of dough forms. It should be firm and not tacky.
- Divide the pastry into two portions, shape in a disk, and tightly wrap in plastic wrap. Place in the refrigerator for at least an hour, or until the pastry firms up and becomes fully cold.
- Once chilled, roll out the pastry into desired shapes and sizes and use for any pie or tart you’d like! I like to keep some in the freezer if I ever decide to crave pie, it will keep for about 6 months.
Method (using your hands)
- In a large bowl place the flour, salt and icing sugar. Using a whisk or your hands, stir until combined.
- Cut the cold butter into cubes and place in the flour. Coat the butter with the flour mixture, and using your finger tips, rub the butter into the flour. It is important to use your fingertips and not the palms of your hands because the fingertips are colder. After a few minutes of breaking up the butter and rubbing it into the flour, you should have a sandy mixture that sticks together when tightly pressed.
- Break the eggs and whisk to break down the yolk. Pour almost all of the egg into the flour and butter mixture, and again using your fingertips, lightly knead until a dough forms. If the pastry looks dry add in the rest of the egg, and additionally milk if necessary. I suggest using just one hand to keep the other clean, so the sticky bits of dough at the end are easier to clean off. The pastry should be firm and not tacky.
- Divide the pastry into two portions, shape in a disk, and tightly wrap in plastic wrap. Place in the refrigerator for at least an hour, or until the pastry firms up and becomes fully cold.
- Once chilled, roll out the pastry into desired shapes and sizes and use for any pie or tart you’d like! I like to keep some in the freezer if I ever decide to crave pie, it will keep for about 6 months.
