This recipe is designed for pies that have a wet filling, such as pumpkin, coconut cream, butter tarts and other such pies. You can make a half recipe if you just need a single crust.

For 1 2-crust pie dough

 

2 ¼ cups cake & pastry flour

2 Tbsp sugar

¾ tsp salt

1 cup cold unsalted butter, cut into pieces

6 Tbsp cold water

1 Tbsp lemon juice or white vinegar

  1. Stir the flour, sugar and salt to combine in a bowl or using a stand mixer fitted with the paddle attachment. Cut in the butter by hand with a pastry cutter or on low speed until just small pieces of butter are visible and the mixture as a whole just begins to take on a pale yellow colour (indicating that the butter has been worked in sufficiently).
  1. Stir the water and lemon juice together and add this to the dough all at once, mixing until the dough just comes together. Shape the dough into 2 discs, wrap and chill for at least 2 hours before rolling. Alternatively, the dough can be frozen for up to 3 months and thawed in the fridge before rolling.

 

Recipe Credit: Anna Olson