Ingredients

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½ cup (4 oz/115 g) Salted Plugrà® Premium European Style, softened

2 tablespoons granulated sugar

1 large egg , at room temperature

1¼ cups (6¼ oz/177 g) all-purpose flour

¼ teaspoon salt

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Instructions

Cream the Salted Plugra Butter and sugar together using an electric hand mixer on high speed for 2 minutes, or until light and fluffy. (You can also do this step using a hand whisk)

Beat in the egg until combined, scraping down the side of the bowl to ensure even mixing.

Turn the mixer to low and mix in the flour and salt until just combined.

Shape the dough into a flat disc and refrigerate for at least 2 hours (up to 2 days) before using. For longer storage, freeze for up to 2 months. Defrost in the refrigerator overnight.

On a floured surface roll out the pastry to ¼ inch thick. Press into your pie pan, crimp the edges and use a variety of my pies like my pumpkin pie, pecan pie and upcoming Chocolate Silk Pie.  

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Recipe Notes

Perfect Temperature: For the best results, the butter should be at a cool room temperature, and not too soft or melty.

Use Quality Butter: I use ‘Salted’ Plugrà® Premium European Style Butter for the extra extra. It really enhances the flavor in the pastry.

Chill First: Make sure your dough is chilled before rolling.

Roll Cold: When rolling the dough, take it cold from the fridge and roll. This pastry is softer by nature, so for best results, roll it while very cold.

Rolling Tip: Note that due to the creaming, this pastry is on the softer side to handle. I have the best results when I take it cold from the fridge and roll it straight away, without waiting for the pastry to soften at room temperature. The faster you work, the easier it is to handle.

Crust Options: You can use this for either a pie or a tart.

Be Prepared!: Double or triple the recipe to make it easily accessible for the busy holiday pie season! To make it easier to handle such a big batch, you can use a stand mixer. After you've made the pastry dough, divide, wrap in cling film, and freeze for up to two months.

Freeze Ahead: Make my xx pie crust and freeze for up to 2 months. Defrost in the fridge overnight when ready to use.

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