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.
- 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.