February 28, 2017

 
This is an all-purpose pie crust recipe. Its buttery flavour makes it the perfect partner for dessert pies like our Jamaican-Spiced Pumpkin Pie. However, if you are making a savoury pie, just omit the sugar.
 
Ingredients
1 1/3 cups (325 mL) All-Purpose or Plain Flour
1 tsp Sugar (5 mL) (omit for savory pie)
1/4 tsp Salt (1 mL)
1/2 cup (125 mL) cold Unsalted Butter
3 to 4 Tbsp Ice water
Extra flour for rolling dough
 
Instructions
1. In bowl mix together flour, sugar and salt
2. Cut butter in small pieces and use fingers to rub chunks into dry ingredient until until crumbly
3. One tablespoon at a time Drizzle water over dry ingredients and stir until mixture is moist enough to hold together when pressed with fingers
4. Flour hands and press the dough into a ball and wrap with plastic wrap; place in the fridge for 30 minutes
 
Roll the Dough
1. Sprinkle flour on countertop and place unwrapped dough on top
2. Flour rolling pin and start rolling dough in different directions to form a large, thin circle. It will be easier to roll as you go and the dough warms; flour countertop and rolling pin as needed
3. Flour the rolling pin and wrap dough around pin by rolling it over the dough
4. Unroll dough over 9-inch pie plate and then fit dough to the bottom and sides of plate
5. Trim overhanging dough to 1 inch from edge of pan
6. Turn excess dough under itself to form a cylinder along the edge of the pan
7. Squeeze dough between index finger of one hand and index finger and thumb of the other to crimp the dough; continue around the edge of the pan
8. Prick the bottom and sides of dough with a fork

Refrigerate pie crust for 30 minutes or longer before filling and baking

Fay & Angela

In our family cooking is a loving gesture. Our mission is to spread that love around the world by sharing our beloved family recipes. Our Jamaican recipes have been passed down for generations, are easy to prepare and very authentic! We know you'll love them. Enjoy!

Fay & Angela

3 Comments

  • Reply
    Jillene Drummond
    November 25, 2014

    HI..I’m not sure what you mean by the omit savory part….ie 1 tsp Sugar (5 mL) (omit for savory pie)…

    • Reply Fay & Angela
      Fay & Angela Author
      November 25, 2014

      Hi Jillene,
      Sorry to confuse you. This pie crust can be used for both sweet and savory pie recipes. So if you are using it to make a savory pie like a meat pie or quiche, for example, you would omit the sugar. I hope that is more clear.
      Blessings, Fay

  • Reply
    Trina
    March 19, 2015

    Thanks for sharing your recipe. It has simplified my life. This is a wonderful and favorable recipe I will always use. Thanks again

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