For so long, I was too intimated to make my own pie crust. If I had a pie to make, I’d just buy a prepared crust at the grocery store. I don’t know why because it’s not hard at all to make your own. This recipe comes from Dessert Mashups: Tasty Two-in-One Treats.
A good pie crust is versatile enough for any pie, from savory to sweet and this one fits the bill. I used this pie crust to make this delicious Chocolate Chip Cookie Pie:
All butter pie crust
- 2 to 3 tablespoons ice water
- 1 stick unsalted butter, diced and chilled
- 1¼ cups all-purpose flour
- ½ teaspoon salt
- Fill a glass with ice and water.
- If using a food processor, combine the flour and salt and pulse once to mix. Add the butter, and process until crumbs form and then add ice water and pulse for 15-20 seconds. Process until a dough ball forms.
- If mixing by hand, cut the butter into the flour mixture using a pastry cutter. Work in 1 tablespoon of water at a time and then turn the dough onto a floured surface to roll.
- Roll until the crust is ¼ inch thick and a few inches larger than your pie plate.
- Press into the pie plate and crimp the edges.
- Cover with plastic wrap and refrigerate until ready to fill.
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