Pie Crust
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I use this pie crust whenever I make a berry pie. It is thin and light, and it has a great buttery flavor that complements any type of filling.
| Pie Crust |
Recipe Type: Pastry
Author:
Prep time: 1 hour
Cook time: 1 hour
Total time: 2 hours
Serves: 8
I use this pie crust whenever I make berry pies. It is thin and light, and it has a great buttery flavor that complements any type of filling.
Ingredients
- 1/2 cup butter
- 1 Tbsp sugar
- 1/2 tsp salt
- 1 1/3 cup flour
- 1/4 cup water
Instructions
- Mix the butter, sugar, salt and flour in a food processor until crumbly.
- Add 1/4 cup water.
- Cover the dough with plastic wrap and let it chill for at least 30 minutes.
- Split the dough into two balls and roll out the bottom and top pie crusts on a lightly floured surface.
- Place the bottom crust in a pie pan.
- Pour the filling into the bottom crust.
- Cover the filling with the top crust and crimp the edges.
- Vent the top crust by pricking it with a fork or by cutting out a design and decorating the top as desired.
- Bake the pie at 425 degrees for 15 minutes.
- Reduce the heat to 350 degrees and bake it for an additional 30-40 minutes or until the crust is light golden.
Tags: berry pie, butter, crust, pastry crust, pie crust
Sun, Jan 31, 2010
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