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Pie crust recipe
Pie crust recipe
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Prep Time:
30 minutes
Cook Time:
70 minutes
Total Time:
100 minutes
Embrace the joy of homemade pie crusts with this classic shortcrust pastry featuring a lattice top. Perfect for savory dinner pies like spinach and cheese, or pair with sweet fillings like peach and cherry. Easy to make using a food processor. Discover more pie recipes and useful tips in this recipe guide.
Ingredients:
  • 250g butter, chopped
  • 2 egg yolks
  • 80ml (1/3 cup) chilled water
  • 1 egg extra, for brushing
Instructions:
  • In a food processor, pulse flour and butter until they resemble breadcrumbs. Add egg yolks and water, then pulse until dough just comes together. Knead the dough on a lightly floured surface until smooth. Cover and refrigerate for 30 minutes.
  • Flatten two-thirds of the pastry on a lightly floured surface into a 5mm-thick disc. Use it to line a round 4.5cm-deep, 23.5cm fluted pie tin with a removable base, then trim any excess.
  • Preheat your oven to 180°C. Fill the pastry case with your favorite filling mentioned in the introduction and recipe notes, then gently smooth the surface.
  • Brush the pie edge with additional beaten egg. Roll out the rest of the pastry on a lightly floured surface into a 5mm-thick disc. Cut it into ten 2cm-wide strips. Place half of the strips at 2cm intervals across the top of the pie, then repeat the process with the remaining strips in a weaving pattern. Seal the edges by pressing them together, trim any excess pastry, and brush the top with more beaten egg as described in the notes.
  • Bake until golden, approximately 1 hour and 10 minutes. Allow to cool in the pan for 20 minutes, then slice and serve.

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