dessert recipes

crustaed pie



1 1/4 cups all-purpose flour
1/2 cup (1 stick) unsalted butter, chilled and cut into small pieces
1/4 teaspoon salt
2-4 tablespoons ice water


Prepare Ingredients: Make sure your butter is cold, and cut it into small cubes. Measure out the flour and salt.

Combine Flour and Butter: In a large bowl, combine the flour and salt. Add the chilled butter cubes.

Cut in Butter: Use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs. The butter pieces should be about the size of peas.


Add Ice Water: Gradually add the ice water, 1 tablespoon at a time, mixing with a fork until the dough just holds together when pinched. You may not need to use all the water.

Form Dough: Gather the dough into a ball and flatten it into a disk. Wrap it in plastic wrap and refrigerate for at least 30 minutes.

Roll Out the Crust: On a floured surface, roll out the chilled dough into a circle large enough to fit your pie dish.

Transfer to Pie Dish: Carefully transfer the rolled-out dough to your pie dish. Trim any excess overhang and crimp the edges.

Now you can fill the crust with your desired pie filling, whether it’s sweet or savory. Bake according to your specific pie recipe instructions.

Note: This is a basic pie crust recipe, and there are many variations, including sweet crusts for desserts or savory crusts for quiches. Adjustments can be made based on the type of pie you’re making.