Butter Pie Crust

All butter pairs perfectly with our Granor pastry flour giving you speckles of wheat and the richness of sweet cream butter. This makes enough dough for 1 9" double crust or 2 9" single crust pies.

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1/2 lb | 225g unsalted butter
1 tbsp | 10 g apple cider vinegar
1/2 cup | 120g cold water
2 1/2 cup | 350g Granor Pastry Flour
1 1/2 tsp | 7g salt
2 tsp | 7g sugar


  1. Cut the butter into cubes and keep very cold
  2. Combine the vinegar and water and store in the fridge
  3. Combine the flour, salt and sugar in a large bowl
  4. Add the butter and using a pastry cutter or your hands rub in until the size of pea meal
  5. Add 80% of the water and vinegar mixture and bring the dough together adding more water a tablespoon at a time until the dough just holds together when squeezed into a ball
  6. Turn the dough out onto a table and knead into a smooth dough with streaks of butter still visible
  7. Divide the dough in half and gently form into balls. Slightly flatten and then wrap and chill for at least 30 minutes
  8. After chilling, roll dough on a floured surface into a 14 inch wide circle that is about 1/8 inch thick