While there are many ways to make a pie crust – be it with store-bought shortcrust or puff pastry, a filo pastry casing, a cheesy polenta crust, a sweet buttery biscuit crumb for a dessert pie, or even a bread cup – there are few feelings as satisfying as making your own pastry. (That’s if you’re so inclined – and we are.) This recipe is for a classic pie crust made from a shortcrust pastry, and includes a criss-crossed lattice top. It works perfectly for a savoury dinner pie (the proof is in this spinach and cheese sunshine pie), but you could certainly use it alongside a sweet, fruity pie filling. (Though we do have sweet pie crust recipes with sugar mixed in to sweeten things up, too, including these summer-ready mini peach and cherry pies.) Of course, we also have plenty of pie maker recipes, and pie recipes that make perfect picnic provisions. Follow our simple pie crust recipe below, which employs a trusty food processor to make things easier still, and check out our recipe notes for tips and tricks to help you along the way. Additional recipe notes by Sonya Gellert, Recipes Editor and Food Writer
Ingredients
- 450g (3 cups) plain flour
- 250g butter, chopped
- 2 egg yolks
- 80ml (1/3 cup) chilled water
- 1 egg extra, for brushing
Description
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Step 1
Process flour and butter in a food processor until it resembles breadcrumbs. Add egg yolks and water. Process until dough just comes together. Knead on a lightly floured surface until just smooth. Cover. Place in fridge for 30 minutes to rest.
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Step 2
Roll out two-thirds of the pastry on a lightly floured surface to a 5mm-thick disc. Line a round 4.5cm-deep, 23.5cm (base measurement) fluted pie tin, with removable base, with pastry. Trim excess.
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Step 3
Preheat oven to 180°C. Spoon your choice of filling (see introduction and recipe notes for ideas) into the pastry case. Smooth the surface.
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Step 4
Brush edge with extra egg. Roll out remaining pastry on a lightly floured surface to a 5mm-thick disc. Cut into ten 2cm-wide strips. Arrange half the strips, at 2cm intervals, across top of pie. Repeat, crossways, with remaining strips in a weaving pattern. Press edges to seal. Trim excess. Brush with extra egg (see notes).
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Step 5
Bake for 1 hour 10 minutes or until golden. Cool in the pan for 20 minutes. Cut into slices to serve.
