Pie dough

• 210 g cold butter
• 11 dl flour
• 8 tbs water
• A pinch of salt


Tip: This recipe is for a pie with a lid. Halve the recipe if you are making a pie without a lid.

Cut the cold butter into little chunks and put it in a food processor together with the flour, salt and water. If you don’t have a food processor use a knife and sort of cut the butter into the dough until the bits become quite small.

Pulse mix until it starts forming pea sized little balls of dough. Pour the mixture onto a work table and knead it all together until it becomes smooth. Cut the dough into two pieces, one a little bigger than the other. The biggest piece is for the bottom part of the dough.

Shape them into balls and leave them in the fridge for at least 30 minutes. This wait time is absolutely essential to get a pie that is smooth and doesn’t crumble into oblivion when you try to lift it. This dough can be made the day before you need it. It can also be frozen for a couple of months.