Pie Crust

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September 16, 2015

This is the flakiest, lightest crust, you can use it for sweet or savoury pies.

  • Prep: 20 mins
  • Cook: 40 mins
  • 20 mins

    40 mins

    1 hrs

  • Yields: 1 Double Crust


3 cups All-Purpose Flour Mix

1/2 tsp salt

175 g fat (lard, butter, margarine, shortening or try combinations)

1 egg

15 ml apple cider vinegar or lemon juice

60 ml ice water.


1Using a fork, mix together the flour and salt in a large bowl.

2Cut in the butter with two knives or a pastry cutter, until the mixture becomes pea-sized butter-flour nuggets.

3Blend the egg, ice water and vinegar together in a small bowl and sprinkle one tablespoon at a time of this mix onto the flour-butter mixture.

4Using a fork, blend the liquid and flour and keep adding liquid until the mix just holds together.

5Gather as much dough as possible with the fork and taking it up in your hands (preferably cold... run them under cold water if you have unusually warm hands) and quickly form into a ball.

6To roll out the dough, we recommend using a large, plastic food storage bag. Place the ball into the bag and press down with the palm of your hand to flatten the dough, maintaining a circular shape.

7Use a rolling pin to continue flattening, in a circular shape and when the dough is of a uniform thickness, required by your recipe, place the dough in the freezer for 15 minutes.

8If you are not ready to use it immediately, you can store it either in the fridge or the freezer for several days.

9If the dough is frozen, allow it to thaw as it must be pliable.

10To use the dough, you must remove the plastic bag by cutting 2 of the sides, leaving just one sealed side.

11Peel back the plastic and you may now use the dough in any recipe.

12Use the plastic backing to pick up and place it in a pie plate.

13Please see our Pie Making Video for detailed instructions.

Although gluten-free, this is a flaky and tender crust that everyone will love. For a special treat, we use 1/2 lard and half butter for the fat. Yummmm!


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