Pie Crust

author: Gemma Stafford source: https://www.biggerbolderbaking.com/make-pie-crust/


  • 1 ⅓ cups (7½oz/213g) all-purpose flour

  • Pinch of salt

  • 1 tablespoon icing sugar

  • 7 tablespoons (3 ½ oz/100g) cold unsalted butter, cubed

  • 1 egg yolk*

  • 2- 3 tablespoons cold water


  • Put flour, butter, icing sugar, and salt in a food processor. Pulse until fine crumbs form. [If making this by hand, combine the butter with the dry ingredients with your fingers until you reach the consistency of coarse breadcrumbs.]

  • Mix together the egg yolks and water and add to the dry ingredients.

  • Pulse until a dough forms, around 10 seconds. [If making by hand, knead until the dough just comes together into a ball and there's nothing left in your bowl.]

  • Wrap the pastry in cling wrap and refrigerate for 30 minutes to allow the gluten to relax before rolling.

  • Roll on a floured surface to fit your tin or pie dish. A good thickness is 1/4 inch.

  • Bake at 180C/350F depending on how you are using it, as per recipe.