This recipe makes a single crust, suitable for an open-faced pie like pecan. For pies with both a top and bottom crust, like apple, double the recipe.
- 1 1/4 C flour
- 1/2 C cold butter
- 1/4 C cold water
- 1/2 tsp salt
Knead all the ingredients together until they form a dough. If the dough is too wet, add a little flour; if it is slightly dry, keep kneading, and the warmth of your hands will melt the butter until the consistency is right. If it's very dry, add a little more water.
Let sit for a little while, then roll and place in a pie pan.
If you need a pre-baked crust, like for a cream pie, cover with tinfoil, weigh down with pie weights, and bake at 400 F for ten minutes. Remove the weights and foil and keep baking until golden, another five or ten minutes.
If you want a puffier, breadier crust - I like to use these on meat pies - use self-raising flour. If you don't have any, make your own by adding 1 1/2 tsp baking soda to the flour.