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Pie Crust

One of our favorite uses for this dough is a simple quiche. Sauté whichever vegetables you have on hand, add some cheese, several eggs and a little milk and you’ve got yourself a filling. We think it makes a nice breakfast, lunch, dinner, or even second breakfast.
lattice crust pie

1 ¼ cup / 200 g unsifted flour

6 TBSP / 90 g butter

½ tsp / 3 g salt

1 pinch baking soda

2-3 TBSP / 30-40 g water


In a medium bowl mix flour, salt and baking soda. Add the butter (soft) and crumble it until completely mixed. Add water and mix just until the dough forms into a cohesive mass. Cover it with a plate or bowl to prevent it from drying out. Let the dough rest for about 30 minutes. While the dough rests, you can oil and flour your pie dish to prevent sticking. Now, roll, fill, bake and enjoy!