Let's face it: it's tough to make a great pie pastry without butter. However, it is possible to make a very fine pastry with a little less butter. The trick is first lubricating the flour with a little oil before adding the butter. By doing this, you can make a delicious, easy-to-roll pastry with 5 tablespoons butter instead of the more typical 8 tablespoons. This pastry works great for any fruit pie and for quiches as well. With the latter, you'll want to eliminate the sugar. Source: EatingWell Magazine, Fall 2002

Ken Haedrich


Ingredient Checklist


Instructions Checklist
  • Place flour, sugar and salt in a food processor; pulse to mix. With the machine running, add oil in a thin stream; stop the machine when all the oil has been added. Scatter butter over the dry ingredients. Pulse 6 or 7 times, breaking the butter into small bits. Sprinkle 4 tablespoons water over the mixture. Pulse again until the pastry starts to resemble damp, clumpy sand; don't over-process. Press some of the pastry between your fingers: it should hold together easily. If it doesn't, add a little more water.

  • Transfer the dough to your work surface and gather it together in a ball. Knead twice to distribute the butter. Place the dough on a large sheet of plastic wrap and flatten into a 34-inch-thick disk; pinch the edge together if it cracks. Wrap in the plastic and refrigerate for 45 to 60 minutes before rolling.

Nutrition Facts

127 calories; 7.3 g total fat; 3.2 g saturated fat; 13 mg cholesterol; 50 mg sodium. 19 mg potassium; 13.8 g carbohydrates; 0.4 g fiber; 2 g sugar; 1.7 g protein; 148 IU vitamin a iu; 4 mg calcium; 1 mg iron; 4 mg magnesium;

Reviews (2)

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2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
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Rating: 5 stars
I have made this pie crust several times and it gets the job done for both sweet and savory pies. I use a little vodka to lighten the dough too. Read More
Rating: 3 stars
easy to make Read More