No-Roll Pie Crust Dough

I love to bake, but I'm terrible at rolling out pastry. The Pie Crust Dough was my salvation! There's a total of 45 minutes resting time for the dough before baking.

• Ready In: 45 mins
• Yields: 1 10inch pie crust

Ingredients

• 3⁄4 cup butter
• 1⁄4 cup sugar
• 1  tablespoon icing sugar (aka powdered or confectioner's sugar)
• 2  cups all-purpose flour

Directions

1. Melt butter.
2. Add both sugars and stir to combine.
3. Stir in flour.
4. Cool 15 minutes (dough will be warm from the melted butter).
5. Use immediately by pressing into 10 inch pie plate and fluting edges.
6. Refrigerate atleast 30 minutes!
7. This can be blind-baked at 300F for 40 minutes.