Super Easy Cake & Pastry Flour Pie Crust
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Tired of tough, crumbly, or just plain disappointing pie crusts? Imagine a homemade pie crust that's not only incredibly easy to make but also boasts an unrivalled flaky texture and rich, buttery flavour, every single time. What if we told you the secret lies in a special blend of flours and a simple technique that allows you to have perfect pie crusts on hand whenever the craving strikes?
Say goodbye to store-bought shortcuts and hello to the ultimate homemade pie experience! In this quick guide, we'll reveal how to create a divine, freezer-friendly pie crust using cake and pastry flour, designed to elevate your baking from ordinary to extraordinary. Get ready to impress your family and friends with pies so good, they'll swear you spent hours in the kitchen (we won't tell them your secret!).
I live in the Caribbean, and while I have the privilege of year-round white sandy beaches and crystal-clear blue water, I don’t always have the luxury of ready-made pie crust at the grocery. Oftentimes, it’s not there, and so I have to learn to make it myself!
Mise en plus
Gather your ingredients. There’s not much to this. This recipe yields 2, 9” pie crusts. Measure out 2 cups, or about 200-220g of cake and pastry flour, 1 tsp salt and 1 cup of unsalted butter. You’ll need roughly 6-8 tbsp of really cold water, and if you’re making a sweet crust, measure out a tablespoon of sugar.
Get your paws dirty
Start by mixing your salt and flour (and sugar if using). Then, take a 1/2 cup of the butter and cut it into small cubes. You can do this by hand or use a food processor. This is my baby right here. It’s probably the best investment I’ve ever made in this kitchen. If you’re doing this by hand, you want to rub the flour and butter together as it slowly turns gritty or sandy-like in between your fingers.
If it’s in the food processor, pulse 3-5 times, then add the remaining butter and pulse until it comes together. We want a heavy mass, not a kneaded dough ball. Dump the dough onto a clean surface and form a ball. Wrap it in plastic or a reusable bag and shove it in the fridge for an hour, or up to 3 days.
You can either put the dough ball in the freezer for up to 3 months, or you can roll it out on parchment paper, adding another sheet on top and carefully rolling it into a long log or tube-like shape and freezing it like this, too.
Easy Pie Crust
This pie crust comes together in no time at all! Use it for savoury dishes, or choose the sugar option if needing a sweet crust.
Ingredients
- 2 cups (200-220g) Cake & pastry flour
- 1 tsp salt (* see note for 1tbsp sugar)
- 1 cup (2 sticks or 226 g) unsalted butter, very cold
- 6-8 tbsp ice cold water
Instructions
Notes
*1tbsp sugar - Add the sugar if you're making a sweet crust
Nutrition Facts
Calories
1222Fat
95 gSat. Fat
59 gCarbs
86 gFiber
13 gNet carbs
74 gSugar
1 gProtein
17 gSodium
1180 mgCholesterol
244 mg