Pie Crust

Pastry · Single or double crust for a 23cm (9-inch) pie

A buttery, flaky shortcrust pastry. Provided here in both single and double crust quantities for use across pie recipes.

Ingredients

Single Crust — 23cm (9-inch) pie

Double Crust — 23cm (9-inch) pie

Method

1. Combine the flour and salt in a large bowl. Using a pastry cutter or two knives, cut half of the butter into the flour until the mixture is uniform. Add the remaining butter and repeat until the largest pieces are the size of peppercorns. Add water and mix until the dough forms a ball. If the mixture does not hold its shape when squeezed, additional water may be added. Form a disk of dough resembling a hockey puck (for a double crust, divide and form two disks), wrap in plastic wrap, and chill for at least 30 minutes.
2. Turn the disk onto a lightly floured board and, with a floured rolling pin, roll out from the centre of the dough to form a circle that extends at least 5cm (2 inches) beyond the rim of your pie pan. Occasionally and lightly flour beneath to prevent sticking. Repeat for the second disk if making a double crust.
3. Once the size is adequate, fold the dough gently in half over your rolling pin and centre it into the pie pan before patting into place to form the bottom crust. Trim the edges evenly, leaving roughly a 2.5cm (1-inch) overhang beyond the rim. For a single-crust pastry, the overhang may be gently folded over the edge of the pan, or fluted or crimped. A simple crimp can be made by gently pressing the tines of a fork into the dough to seal it to the edge of the pan.

Notes

• Keep the butter cold right up until use — this is the key to a flaky crust.
• Do not overwork the dough once the water is added, or the pastry will become tough.
• The dough can be made ahead and refrigerated for up to 2 days, or frozen for longer storage.