I have been playing with pie crust since the 1990s. I have always cherished the precious moments I spent in the kitchen with my mother, a time filled with love and learning. Now, I am fortunate to enjoy those same experiences with my children, creating lasting memories together. Nothing makes me happier than a kitchen filled with joyful laughter, animated family conversations, and, of course, butter. Lots and lots of butter.

Making pies is a labor of love. It is a dish that warms the soul and comforts the heart. What better way to enjoy its final product than celebrating the work of a family that came together to make it. Be ready to embrace the chaos of it all; flour on the floor only means that you provided a rich experience for your family.
If your kids like playdough, they will love playing with pie crust. Give them a few cookie cutters and let them make shapes to decorate the top layer of the pie. Lead them to create a shape that represents the flavor of the pie, the holiday celebration that you will be bringing this pie to, the current season or your family’s initials! The possibilities are infinite, and the joy is guarantied.

Ingredients (for 2 disks/ 1 pie)

2 1/4 of flour
1/2 tsp of salt
60 to 90 ml of ICED COLD water
170g/ 2 1/2 sticks of unsalted butter, cut in small chunk COLD-not room temp.
2 tsps. of white granulated or coconut sugar (only if making a sweet pie)-optional.
1 egg yolk mixed with 1 tsp of milk to brush to top of the pie-optional
extra granulated sugar to sprinkle on top of your egg yolk layer if making a sweet pie-optional

Important information

Whether the dough is prepared in a food processor or by hand, it is essential that the dough should not be overworked, or it will develop gluten, which ultimately makes it hard once cooked. In both cases, the water must be added gradually, lightly, and precisely to achieve the desired texture. When you get a good feel that the dough is coming together and forming nicely, take the next step by dividing it gently into two discs. Discs shape is important, rather than round balls. It will make it considerably easier to work with the dough later on. Once shaped, refrigerate the discs for about 30 minutes before rolling them out to achieve the best results. You can also prepare your dough up to 2 days before making your pie.

Steps by hand

Directly on a clean working surface, combine the flour and salt together.
Add the cold butter to your mountain of flour and salt. Utilizing a pastry cutter or, alternatively, a pair of knives, work the butter into the flour and salt until a grainy texture is formed, with small pieces of butter evenly distributed throughout.
Gradually add the water, a little bit at a time, while gently turning the mixture with a spatula to ensure that no single part becomes wetter than the rest. Continue to add water as needed, measuring it out by the spoonful, just enough so that the mixture holds together nicely when pressed firmly between your fingers. You should still see little bites of butter; this is what makes the crust flaky.
Once combined, form the dough into two discs. Carefully wrap each disc in plastic wrap and place them in the refrigerator to chill for 30 minutes.
Put flour onto your work surface and roll out the dough to a thickness of about 1/8 inch.
Use for savory or sweet pies.

Step with food Processor

Using a food processor mix together the flour and salt. Next, add in the cold butter and pulse the mixture for just a few seconds, monitoring closely until the butter pieces resemble small peas. This step is crucial for achieving that desired flaky texture in your baked goods. Gradually add cold water, pulsing again until the dough begins to come together, do not overmix. If you find that the dough is still too dry, feel free to add a little cold water as needed. Once the dough reaches the right consistency, shape it into two discs. Then continue on with steps 2 and 3 to complete your recipe.