Pie Crust (Kuchenteig)

This pie crust works for both sweet and savoury Swiss pies. Some people like their sweet pie dough a little sweet, if you do too you can always add a little sugar to the dough.


  • 200g flour
  • 1/2 tsp salt
  • 75g butter, cubed, cold
  • 1dl water


Mix flour and salt in a bowl (and a little sugar if you prefer your dough sweet).

Add the butter and rub it into the flour until the mixture resembles breadcrumbs.

Add the water, and only quickly mix it together until the dough is formed. Don’t knead it to keep it nice and soft. Flatten it out a little and let it rest in the fridge for 30 minutes.

Recipes with pie crust

Rhubarb pie

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