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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.
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.