Rating: 3.13 stars
24 Ratings
  • 5 star values: 3
  • 4 star values: 7
  • 3 star values: 7
  • 2 star values: 4
  • 1 star values: 3

This simple recipe is an ideal base for many pies and tarts, sweet or savory.

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Credit: Sang An

Recipe Summary

Yield:
Makes enough for one double-crust 9-inch pie, one 9-inch lattice-topped tart, or two 9-inch pies
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Make sure all your ingredients are thoroughly chilled before you begin. Place the flour, salt, and sugar in a medium bowl, and stir to combine.

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  • With a pastry blender or two knives, cut the cold butter into the flour mixture by pressing down quickly, using as few strokes as possible. You may leave a few pea-size pieces. Add 4 tablespoons water. Gather the dough and gently press into a ball. It should come together loosely; if not, add water 1 tablespoon at a time. Divide dough in half; place each on plastic wrap. Flatten into disks. Wrap tightly; refrigerate 1 hour or overnight.

  • Remove disks from refrigerator. On a lightly floured surface, press rolling pin gently all over dough to flatten it slightly. Working from the center to the edge in all directions, roll out dough into a round about 3 inches larger than the pie plate.

  • Wrap the dough around the rolling pin; lift and center it over the pie plate. Gently unroll the dough over the plate, leaving an even amount of overhang around the perimeter. Baking time depends on individual recipes.

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Reviews (1)

24 Ratings
  • 5 star values: 3
  • 4 star values: 7
  • 3 star values: 7
  • 2 star values: 4
  • 1 star values: 3
Rating: Unrated
11/20/2012
Oven temp and time?