Buttery Pie Crust (No Shortening)

Step 1

Lightly grease a 9-inch (23cm) pie dish with butter. Set aside.

Step 2

Sift flour, sugar and salt in a large bowl. Add butter and rub butter into flour with your fingertips until it resembles fine breadcrumbs.

Step 3

Make a well in the centre. Add 4 tablespoons of ice cold water and mix with a blunt knife in a cutting action until the mixture comes together to form small beads. (You can also use a pastry cutter.) Use a little extra water if you need it.

Step 4

Place a sheet of parchment paper onto a clean work surface. Gently gather the pastry together into a ball and transfer onto parchment paper. Place another piece of parchment paper over the top of the pastry.

Step 5

Roll pastry out between the 2 sheets of parchment paper unit large enough to fit a 9-inch (23 cm) pie dish (about 12 inches in diameter).

Step 6

Remove the top sheet of parchment paper. Gently place hands underneath the pastry and carefully roll the pastry into pie dish, parchment paper side up. Remove paper.

Step 7

Trim the edges leaving about 1 inch of overhang to pinch or flute the edges.  Refrigerate for 20 minutes.