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No Fail Pie Crust

No Fail Pie Crust

We love this crust because it’s crumbly and flaky. Perfect for a variety of savory pies, quiches, fruit pies and rustic tarts. The secret is to keep everything cold; if you have the time and space, place all ingredients and containers in the fridge one hour prior to preparing the dough.

Enough for two 12 inch (30 cm) pie crusts.


  • 2 cups un-bleached OR all-purpose flour
  • 7 oz cold unsalted butter *
  • 2 Tbsp duck fat, cold
  • ½ tsp salt
  • ½ tsp sugar
  • ½ cup very cold water


  1. 1

    Put flour in a food processor. Add duck fat, salt and butter cut into 12 even cubes.

  2. 2

    Pulse the food processor 6 to 8 times until the mixture becomes sandy and the butter is reduced to the size of peas.

  3. 3

    Transfer the mixture into a bowl and pour cold water over. Mix rapidly with your fingertips until it turns to a dough. Add cold water if necessary, one tablespoon at a time.

  4. 4

    Place the dough in the refrigerator for 30 minutes before rolling. It freezes well.

* Slightly less than ½ lb butter.