Buttery Pie Crust (No Shortening)
Buttery Pie Crust without any shortening! The perfect pastry that melts in your mouth and goes with any of your favourite pie fillings!
Foto: Cafe Delites
Ingredients
- 5 1/4 ounces all-purpose flour (spooned and levelled)
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 3.5 ounces unsalted butter (cold, cubed, plus extra to butter your pie dish)
- 4 -6 tablespoons ice water
Steps
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Lightly grease a 9-inch (23cm) pie dish with butter. Set aside.
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Sift flour, sugar and salt in a large bowl. Add butter and rub butter into flour with your fingertips until it resembles fine breadcrumbs.
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Make a well in the centre. Add 4 tablespoons of ice cold water and mix with a blunt knife in a cutting action until the mixture comes together to form small beads. (You can also use a pastry cutter.) Use a little extra water if you need it.
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Place a sheet of parchment paper onto a clean work surface. Gently gather the pastry together into a ball and transfer onto parchment paper. Place another piece of parchment paper over the top of the pastry.
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Roll pastry out between the 2 sheets of parchment paper unit large enough to fit a 9-inch (23 cm) pie dish (about 12 inches in diameter).
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Remove the top sheet of parchment paper. Gently place hands underneath the pastry and carefully roll the pastry into pie dish, parchment paper side up. Remove paper.
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Trim the edges leaving about 1 inch of overhang to pinch or flute the edges. Refrigerate for 20 minutes.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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