Easy Pie Crust

By srumbel

Ingredients

• 1-1/4 c all purpose flour
• 1/4 tsp salt
• 1/2 tsp granulated sugar
• 1/2 cup cold butter (1 stick) cut into cubes)
• 1/4 cup ice water
• Recipe is for 1 bottom crust. You can easily double this for a top & bottom or continue doubling on the number of pies you are making.

Details

Servings 1
Adapted from kleinworthco.com

Preparation

Step 1

This recipe is just for the one crust. You can double it if you are wanting crust on top too. I tend to make all my pies open – be it a French Apple, some sort of cream pie or a strawberry. I don’t know why. Maybe this year will be the time to change that & expand my horizons. Stay tuned for that.

1/2 cup cold butter (1 stick) cut into cubes)

Combine flour, salt, sugar & butter in large bowl.

With a pastry cutter start working the butter into the dry ingredients until it looks like crumbles.

You can also use 2 butter knives & cross them through the ingredients to combine

Once you have reached a crumbly texture add water

On a well floured surface - place dough

Flour your rolling pin & start working from the center pushing outward in all directions

Once you have stretched the dough large enough to fill your pie plate - transfer to your plate.
Flute your edges.
If you are baking this pie & filling afterwards - Poke holes in bottom of crust with a fork & bake at 425 degrees conventional/ 400 convection for approximately 15 minutes.
Baking time is just for crust. If you are filling the pie before baking - do not poke holes in crust.
Baking times will vary depending on your bake-in filling.