Basic Pie Pastry

Appears in
Memories of Philippine Kitchens

By Amy Besa and Romy Dorotan

Published 2006

  • About

Makes enough for one 9-inch double pie crust


  • 2 ¼ cups all-purpose flour
  • ½ teaspoon salt
  • ¼


  1. Sift the flour, salt, and baking powder into a large bowl. Cut the butter into the flour using your fingertips or a pastry blender (or pulse in a food processor) until the texture resembles coarse meal with visible bits of butter. Drizzle 4 tablespoons ice water evenly over the mixture and gently stir with a fork or pulse until incorporated. Pinch off a small handful of