This pie crust recipe can be used for both savoury and sweet pies.
As we all know, pies are a very ancient dish that contains a filling cooked in the oven into one or between two pastry shells. It is a savoury meal (meat, fish, eggs, vegetables) or a sweet dessert (fruits, nuts, sugar). There are several ways to make dough from scratch, but I wanted to explore the adapted version my mum made from my grandmother’s recipe. Making pies is a pleasant and therapeutic activity, like doing crafts or art. No matter how it turns out, homemade always tastes best!
RECIPE for 2 family pies of 22-23cm or 6 mini pies of 9 cm
3 cups of plain flour
150g of butter
1 tsp white vinegar
2 tsp salt
1/2 cup of cold water
PREPARATION OF SHELL DISKS:
Cut butter into cubes and mix with the flour in the food processor*.
Add the salt, vinegar, egg, and water, then mix all ingredients to a crumbly texture.
Transfer the mixture onto the flat mat or board, and using your hands, shape the dough into two equal-sized balls (add flour if needed).
Seal in an airtight container and refrigerate for at least 30 minutes.
Separate the balls into two (now you will have four balls) and roll out the dough in shells that will fit the dish.
Go to the next step to assemble the pie.
• To make individual pies, form six balls to divide into 12 disks.
• Shells can be frozen (handy to have them pre-made for warmer months).
*Can be done with fingers, old school way!
PIE CRUST ASSEMBLY INGREDIENTS:
1 egg white with 1 tbsp water (for glazing)
1-2 tsp sugar for topping (dessert pies only)
ASSEMBLY AND COOKING INSTRUCTIONS:
Preheat oven to 220C (425F) and place the bottom shell in a pie dish.
Fill the shell with the pie filling and brush the first shell’s edges with glaze.
Cover with the top shell and seal well.
Cut vent holes and borders with a knife and form decorative edges with hands (if desired).
Apply glaze on the pie top with the pastry brush.
Bake for 10 minutes on the bottom oven rack. Then lower the temperature to 180C (350F) and transfer the pie to the middle shelf to bake for 30 minutes.
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