Pie Crust


So good...I eat this crust sans pie. 

1 1/4 c flour

1/4 t salt

1/2 c butter, chilled and diced

1/4 c water


Combine flour and salt in a large bowl.  Cut in butter with a pastry knife until crumbly.  Add water  slowly, combining with a spoon or your hands, until a ball forms.  Cover and refrigerate for 1-4 hours.  Roll out while cool and place in pie pan.  Bake (high for abt 10 mins) or fill, as needed.  Makes one crust.


No comments:

Post a Comment

Note: Only a member of this blog may post a comment.