MARISA'S PLOUGHGATE BUTTER PIE CRUST RECIPE

MARISA'S PLOUGHGATE BUTTER PIE CRUST RECIPE

A few years into Ploughgate, I decided I wanted to connect with butter through a different medium. The ritual of making pie, through shared recipes from family and friends, brings me so much joy. A ceramic bowl from Sissy, tattered recipe notes, Chris' vintage pastry blender, and my grandmother's rolling pin. I invite you to use this pie crust recipe and explore your own pie-inspired traditions! - Ploughgate founder, Marisa Mauro

Yield: 2 crusts Prep Time: 90 min. Bake Time: 40-60 min.

INGREDIENTS:

  • 2 1/2 cups Elmore Mountain Bread’s stoneground wheat flour (or all-purpose flour)
  • 1 teaspoon Sea salt 
  • 1 cup (8 oz.) Ploughgate unsalted butter, cold, cut into tiny pats
  • 1 lemon Juice of 1 lemon
  • 1 cup (8 oz.) Ice water

INSTRUCTIONS:

Preheat oven to 350F.

  • Stir together flour and salt in a large mixing bowl.
  • Add juice of (1) lemon to 8 oz. of ice water and refrigerate along with a fork for Step 4.
  • Cut butter into small cubes, taking care not to over handle. Add butter to flour and salt mixture using a pastry blender (we love ours by J.K. Adams) to work the butter into a ‘flake-like’ consistency.
           
  • Drop an ice cube into the lemon/ice water. Slowly add it into flour mixture in small increments, using a fork to hold the ice cube back. Note: Depending on climate/environment, you may need more or less water. Goal is to have the mixture "just" stick together. Not too dry, not too moist.
  • Form into equal halves (2 balls), wrap/ cover and refrigerate for 1 hour, or until firm.

           

  • Once ready to use, roll out the crust onto a floured surface. Rub flour onto your pin as well. Flip the crust from one side to another to get an even roll and prevent it from sticking to your surface. 
  • Place the bottom crust into pie dish and trim excess with a knife. The top of the pie can be full or cut strips for a lattice pattern. You can use fork or knife to decorate edges or middle. 
  • Filling: You can add a few tablespoons of flour or tapioca starch to thicken. 
  • As a final touch, I love to brush crust with an egg glaze to give it a golden-brown hue. 
  • Bake at 350F for 40-60 min. TIP: Sometimes I like to pre-bake the crust for about 15 min.