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Pie Crust

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Pie Crust-Method

Pie Crust-Method Pie Crust-Method

Pie Crust-Method Pie Crust-Method

Blackberry Pie

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
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Recipe type: Pastry
Prep time: 
Cook time: 
Total time: 
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
  • ½ cup butter
  • 1 Tbsp sugar
  • ½ tsp salt
  • 1⅓ cup flour
  • ¼ cup water
Instructions
  1. Mix the butter, sugar, salt and flour in a food processor until crumbly.
  2. Add ¼ cup water.
  3. Cover the dough with plastic wrap and let it chill for at least 30 minutes.
  4. Split the dough into two balls and roll out the bottom and top pie crusts on a lightly floured surface.
  5. Place the bottom crust in a pie pan.
  6. Pour the filling into the bottom crust.
  7. Cover the filling with the top crust and crimp the edges.
  8. Vent the top crust by pricking it with a fork or by cutting out a design and decorating the top as desired.
  9. Bake the pie at 425 degrees for 15 minutes.
  10. Reduce the heat to 350 degrees and bake it for an additional 30-40 minutes or until the crust is light golden.

 

 

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