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5 from 1 vote

Buttery Pie Crust (No Shortening)

Author: Karina


  • 1 1/4 cups (5 1/4 oz | 150 g) all-purpose flour spooned and levelled
  • 1 tablespoon sugar
  • 1/4 teaspoon salt
  • 3.5 ounces (100 g) cold unsalted butter cubed ( + extra to butter your pie dish)
  • 4-6 tablespoons ice water


  • Lightly grease a 9-inch (23cm) pie dish with butter. Set aside.
  • Sift flour, sugar and salt in a large bowl. Add butter and rub butter into flour with your fingertips until it resembles fine breadcrumbs.
  • Make a well in the centre. Add 4 tablespoons of ice cold water and mix with a blunt knife in a cutting action until the mixture comes together to form small beads. (You can also use a pastry cutter.) Use a little extra water if you need it.
  • Place a sheet of parchment paper onto a clean work surface. Gently gather the pastry together into a ball and transfer onto parchment paper. Place another piece of parchment paper over the top of the pastry.
  • Roll pastry out between the 2 sheets of parchment paper unit large enough to fit a 9-inch (23 cm) pie dish (about 12 inches in diameter). 
  • Remove the top sheet of parchment paper. Gently place hands underneath the pastry and carefully roll the pastry into pie dish, parchment paper side up. Remove paper.
  • Trim the edges leaving about 1 inch of overhang to pinch or flute the edges.  Refrigerate for 20 minutes.