A few years into Ploughgate, I decided I wanted to connect with butter through a different medium. The ritual of making pie brings me so much joy. I invite you to try my recipe to create your own pie-inspired traditions! - Ploughgate founder, Marisa Mauro

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


  • 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


Preheat oven to 350F.

  1. Stir together flour and salt in a large mixing bowl.
  2. Add juice of (1) lemon to 8 oz. of ice water and refrigerate along with a fork for Step 4.
  3. 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.
  4. 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.
  5. Form into equal halves (2 balls), wrap/ cover and refrigerate for 1 hour, or until firm.
  6. 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. 
  7. 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. 
  8. Filling: You can add a few tablespoons of flour or tapioca starch to thicken. 
  9. As a final touch, I love to brush crust with an egg glaze to give it a golden-brown hue. 
  10. Bake at 350F for 40-60 min. TIP: Sometimes I like to pre-bake the crust for about 15 min.
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