30/07/2026
Classic Butter Pie Crust
Ingredients (Makes 1 Double 9-inch Pie Crust)
* 2½ cups (315 g) all-purpose flour
* 1 tsp salt
* 1 tbsp granulated sugar (optional)
* 1 cup (225 g) unsalted butter, cold and cubed
* 6–8 tbsp (90–120 ml) ice water
Method
1. Combine the flour, salt, and sugar in a large bowl.
2. Cut in the cold butter until the mixture resembles coarse crumbs.
3. Gradually add the ice water, one tablespoon at a time, until the dough comes together.
4. Divide into two discs, wrap in plastic wrap, and refrigerate for 1 hour.
5. Roll out the dough on a lightly floured surface.
6. Transfer to a 9-inch pie dish.
7. Trim and crimp the edges as desired.
8. Chill for 15–20 minutes before baking.
9. Bake according to your pie recipe or blind-bake at 190°C (375°F) for 15–20 minutes.
Tips
* Keep all ingredients cold for a flaky crust.
* Avoid overworking the dough.
Shortcrust Pastry
Ingredients (Makes 1 (9-inch) Tart or Pie)
* 2 cups (250 g) all-purpose flour
* ½ tsp salt
* ¾ cup (170 g) unsalted butter, cold and cubed
* 1 egg yolk
* 3–4 tbsp (45–60 ml) ice water
Method
1. Mix the flour and salt in a bowl.
2. Rub in the cold butter until the mixture resembles breadcrumbs.
3. Add the egg yolk.
4. Gradually add the ice water until the dough comes together.
5. Shape into a disc and wrap tightly.
6. Chill for 30–60 minutes.
7. Roll out the pastry and line your tart or pie pan.
8. Prick the base with a fork.
9. Bake as required or blind-bake at 180°C (350°F) for 20–25 minutes.
Tips
* Resting the dough prevents shrinkage during baking.
* Ideal for both sweet and savory pies.
Sweet Tart Crust (Pâte Sucrée)
Ingredients (Makes 1 (9-inch) Tart)
* 1¾ cups (220 g) all-purpose flour
* ½ cup (115 g) unsalted butter, softened
* ½ cup (100 g) powdered sugar
* 1 large egg
* 1 tsp vanilla extract
* ¼ tsp salt
Method
1. Cream the butter and powdered sugar until light and smooth.
2. Beat in the egg and vanilla.
3. Add the flour and salt, mixing just until a soft dough forms.
4. Shape into a disc, wrap, and chill for 1 hour.
5. Roll out the dough and line a tart pan.
6. Trim the edges and prick the base with a fork.
7. Chill for 15 minutes.
8. Blind-bake at 180°C (350°F) for 18–22 minutes, until lightly golden.
9. Cool completely before filling.
Tips
* Chill the dough well for easy handling.
* Perfect for fruit tarts, lemon tarts, and custard tarts.
Chocolate Pie Crust
Ingredients (Makes 1 (9-inch) Pie Crust)
* 1½ cups (190 g) all-purpose flour
* ¼ cup (25 g) unsweetened cocoa powder
* ½ cup (100 g) granulated sugar
* ½ tsp salt
* ¾ cup (170 g) unsalted butter, cold and cubed
* 1 egg yolk
* 3–5 tbsp (45–75 ml) ice water
Method
1. Whisk together the flour, cocoa powder, sugar, and salt.
2. Cut in the cold butter until the mixture resembles coarse crumbs.
3. Mix in the egg yolk.
4. Add the ice water gradually until the dough comes together.
5. Shape into a disc, wrap, and refrigerate for 1 hour.
6. Roll out and fit into a 9-inch pie pan.
7. Prick the base with a fork and chill for 15 minutes.
8. Blind-bake at 180°C (350°F) for 18–20 minutes.
9. Cool completely before adding your filling.
Tips
* Use Dutch-process cocoa for a deeper chocolate flavor.
* Excellent for chocolate cream pie, peanut butter pie, cheesecake, and mousse pies.
* Store the unbaked dough refrigerated for up to 3 days or freeze for up to 3 months.
