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pie pastry fluted in white pie plate on wood cutting board

From Scratch Pie Pastry with Natural Sweetener

This is the ultimate easy pastry recipe whether you're making a sweet pie or something savory!
5 from 2 votes
Prep Time 5 minutes
Chilling 1 hour
Total Time 1 hour 5 minutes
Course Baked Goods, Dessert
Cuisine American, Refined-Sugar Free
Servings 1 pastry

Ingredients
  

For a Single Pie Pastry

  • 1 cups flour (white or white wheat)
  • teaspoon sea salt
  • 1 teaspoon *optional maple syrup
  • ¼ cups unsalted butter
  • ½ tablespoon olive oil
  • 3-4 tablespoon cold water

For a Double Pie Pastry

  • 2 cups flour (white or white wheat)
  • ¼ + ⅛ teaspoon sea salt
  • 2 teaspoon *optional maple syrup
  • ½ cups unsalted butter (1 stick)
  • 1 tablespoon olive oil
  • 6-7 tablespoon cold water

Larger Pastry if Doing Lattice Work or Decorative Crust

  • 2 ½ cups all purpose flour (if using maple syrup you might need a bit more flour, adding 1 teaspoon at a time to be conservative)
  • ½ tsp sea salt
  • 2 ½ teaspoon maple syrup (decrease water slightly or add a bit more flour if using maple syrup)
  • 10 tablespoon unsalted butter
  • 1 tablespoon + 1 scant teaspoon olive oil
  • 7 ½ tablespoon cold water (if using maple syrup, start with 5 tablespoon then go to 6 or 7 if needed.

For Egg Wash

  • 1 whole large egg
  • 2 teaspoon whole milk

Instructions
 

Method the Same for Single or Double Crust

  • In a large bowl cut the butter into the flour. Add remaining ingredients and mix together until just combined. I use a fork and my hands. You don't want to overmix. Form pastry into a flat round and let chill in the fridge to harden before rolling out (1-2 hours).
  • To roll out lightly flour your work surface. Cut in half for double crust pastry and roll 1 portion out at a time while the other sits in the fridge.
  • If your recipe calls for blind baking a crust, use a fork to poke holes all the way through the crust on the bottom and up the edge of the pastry.
  • Flute edge as desired once filling is added. Easiest way to seal is to pinch top and bottom edges together and gently fold edges moving bottom to top (like you're rolling the bottom pastry over the top toward the center). If you roll the opposite direction you can get leakage.
  • For a wash I recommend using 1 whole egg + 2 teaspoon milk whisked together. lightly brush over pie crust if using double crust and bake according to recipe.
Keyword pastry crust, pie pastry
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