This is a basic single pie crust, very simple to make and very tasty, too.
Use it for all sorts of pies – fruit, custard, sweet, and tart.
- 1 1/2 c all-purpose flour
- 1 /2 t salt
- 1/2 c butter, room temperature
- 4-6 T cold water
Mix the flour and salt, then add the butter.
Mix with a pastry blender or a fork until the clumps reach the size of small pebbles.
Mix in one T of water at a time.
When it gets thicker, mix with your hands until it forms a ball.
Don’t overwork it – just mix until it sticks together.
Place the ball of dough on a lightly-floured flat surface.
Press it down with the side of your hands –
3 indentations horizontally and 3 vertically.
With your crust semi-flattened, begin to roll it out with a lightly-floured rolling pin.
Start in the center of the dough and roll outward.
Repeat this going in a clockwise direction.
Continue going around the dough until it flattens to about 1/8 inch in thickness
and is large enough to fit your pie plate.
Carefully roll the dough into a cylinder.
Unroll it onto your pie plate.
Trim the edges with a dull knife.
Decorate the edges. You can press down the edges with a fork,
or to make a scalloped edge, pinch between your thumb and index finger.
I’m going to fill this one with Key Lime filling. Yummy!