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  • Servings:
  • Calories:
  • Protein:
  • Fiber:


  • 350g all purpose flour
  • 170g plant-based butter, cubed
  • 5 Tbsp cold water (mix water and ice, only use the water)
  • 1 tsp salt


  • Chill the butter in the fridge.
  • Mix flour, salt, and butter in a bowl and mix using the KitchenAid mixer at a low speed.
  • Once the mix has the consistency of breadcrumbs, add the water, continuing mixing.
  • The mix should form a tough, buttery dough. Add more cold water if needed.
  • Take out the dough from the mixer, form into one large and one small disk, and refrigirate for 30 minutes.
  • Using a small amount of flour to prevent sticking, roll the large disk out into a circle.
  • Place the rolled dough into the pie tin, making sure to cover the corners without stretching the dough. The edges should extend to the edges of the pie tin.
  • Poke holes on the bottom using a fork.
  • Cover with a parchment paper, placing pie weights (dry beans, or sugar) on top.
  • Blind-bake for 20 minutes.
  • Trim the edges.
  • Roll out the small disk of dough, and slice into strips. Use these strips to decorate the top of the pie in a cross-hatch pattern once the pie is filled.


How much dough for the bottom, and how much for the top? Need to measure.

[[tags.shortcrust]] [[tags.pastry]]