Butter Pie Crust / Everyday Pastry

Rosie Daykin’s Everyday Pastry is perfect for sweet or savoury pies, tarts and galettes.

  • By Rosie Daykin
  • October 1, 2015
  • Yield: 1 double crust pie or 2 (10 inch) galettes


2 ½ cups all-purpose flour

½ teaspoon salt

Zest of 1 lemon (you can omit this for savory baking but personally I think it would give the chicken pie a little zip… just saying)

1 cup of butter, chilled and cut into 1-inch cubes

1 large egg

¼ cup cold water (you may find you need a tablespoon or so more depending on the day or weather or your mood — absolutely fine)

1 tablespoon lemon juice


You will need: pastry cutter


Storage: You can store the dough wrapped tightly in the refrigerator for up to three days or in the freezer for up to one month.


1) In a large bowl, combine the flour, salt and lemon zest. Scatter the butter bits over the top of the flour mixture. Use your pastry cutter to cut in the cold butter until the mixture forms large pea-sized crumbs. You should still be able to recognize some of the butter.

2) In a small bowl, combine the egg, water and lemon juice. Whisk to combine, then pour over the flour mixture.

3) Mix with a fork until the dough starts to come together enough to shape.

4) Shape the dough into two evenly sized disks about 1/2 inch thick and wrap each one separately in plastic wrap. Refrigerate for at least 2 hours, or overnight, before using.

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