Classic Pastry Crust

Prep time
1.5 Hours
Total Time
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  • 2 12 cups all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 8 tablespoons Organic Valley Butter
  • 13 cup water


1.) In a mixing bowl, whisk together the flour sugar and salt. Slice the butter into -inch thin slabs. Add the butter slabs to the flour mixture and mix in using forks or a pastry cutter until the dough mixture resembles coarse cornmeal.

2.) Knead water into the dough a tablespoon at a time until dough begins to form a firm ball. Place the dough ball on a lightly floured surface. Split in two and slightly flatten each half (this helps the dough become more flaky by trapping butter between layers of flour).

3.) Cover the dough disks with plastic wrap and place in a refrigerator for at least 1 hour. After 1 hour, remove dough* and allow to stand 10 minutes at room temperature to soften before rolling out. Dust a flat surface with flour and roll dough to a -inch thickness.

4.) Lightly coat a pie plate with butter and place the crust in it. Press out any air pockets that may be trapped between the dough and the pan. Use scissors to trim the excess edges to within a 1/2 inch of the plate rim, and pinch the edges to create the outer crust.

4.) Add favorite filling, top with second crust (if necessary) and bake according to instructions.

* Tip: If making a single crust pie, leave second dough disk in refrigerator, wrapped tightly, for up to one week for use in another pie.


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