Flour & Fika – Scandinavian Baking for the World
Rainy Day Pies: The Only Pie Dough You’ll Ever Need
This is your sign to bake a pie today.
In this episode of Flour & Fika, I’m sharing my never-fail homemade pie crust recipe—the one I use for everything. Whether you’re making a classic fruit pie or a cozy savory pie, this buttery, flaky crust will become your go-to. We talk about the origin of pie, what actually makes a good crust, and why butter gives you the best flavor and texture.
I’m also sharing two recipes you’ll come back to again and again: a classic strawberry rhubarb pie and a creamy chicken pot pie.
Never-Fail Pie Crust (Sweet or Savory)
Ingredients:
2 ¾ cups all-purpose flour (300g)
1 tbsp sugar
1 tsp salt
1 cup very cold butter, cubed (225g)
7–8 tbsp very cold water
Instructions:
Mix flour, sugar, and salt. Add cold butter and work it into the flour until crumbly with visible pieces of butter. Add cold water gradually until the dough comes together. Do not overmix. Shape into a disc, wrap, and chill before using.
Strawberry Rhubarb Pie
Ingredients:
2 cups strawberries
3 cups rhubarb, cubed
¼ cup cornstarch
¼ cup sugar
¼ cup brown sugar
¼ cup orange juice
1 tbsp vanilla essence
Instructions:
Preheat oven to 200°C (400°F). Toss all ingredients together and pour into prepared pie crust. Add top crust or lattice, brush with egg wash, and sprinkle sugar on top. Bake 30 minutes in the center of the oven, then 30 minutes on the lower rack. Let cool completely for about 3 hours before slicing.
Chicken Pot Pie
Ingredients:
400g chicken, cubed
Carrots, celery, peas, broccoli (any vegetables you have)
1 large onion, sliced
¼ cup flour
5 tbsp butter
½ cup milk
½ cup chicken stock
Salt, pepper, optional herbs
Instructions:
Sauté onion until soft, add chicken, vegetables, and seasoning, cook through and set aside. In a saucepan, whisk butter and flour until it forms a paste. Remove from heat, add milk and whisk until thickened, return to heat and add stock until smooth. Mix into the chicken and vegetables. Let cool completely. Pour into pie crust, cover with top crust, brush with egg wash. Bake at 200°C for 40–50 minutes until golden. Let cool slightly before serving.
Listen now on Apple Podcasts, Spotify, or your preferred platform. Follow and subscribe to Flour & Fika so you don’t miss the next episode. For more recipes and baking inspiration, follow @bakedbyammna on Instagram and share your bakes.
