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:
- 45mins
- Ingredients:
- 4
- 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
- Melt butter.
- Add both sugars and stir to combine.
- Stir in flour.
- Cool 15 minutes (dough will be warm from the melted butter).
- Use immediately by pressing into 10 inch pie plate and fluting edges.
- Refrigerate atleast 30 minutes!
- This can be blind-baked at 300F for 40 minutes.
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Reviews
-
I've never done a pie crust like this and I was very pleased with the results. I made an apple pie today, the crust was SO easy and the pie turned out great. After mixing the dough and pressing it into the pie plate, I baked it for about 15 minutes at 300° before loading it with the rest of my pie ingredients. We like a streusel topping on our pie so this dough was perfect for my purpose. Thanks Evelyn, I'll be using this recipe for all my future fruit pies! -
Came out perfect! Loved it... -
Wow! So perfect! I love this recipe. You cannot fail when making this crust. It is a bit like a shortbread cookie but so delicious. I did not bake it as instructed but filled it with pumpkin pie filling and baked the pie according to that recipe. I covered the edges with foil the entire time and it came out beautifully! Thank you thank you thank you! -
This is a terrific recipe! I was using this crust in a savory pie, so I left out the sugars and added salt instead. Worked perfectly! I will be making many more pies in the future thanks to this recipe. Thanks! -
I used this crust to make an apple pie today. Given the fact that I was also baking bread at the time I did leave it in the fridge for more like an hour. When I took it out it was rock hard and stuck to the bowl. I allowed it to sit on the counter for a bit to soften, chipped it off the bowl and then crumbled it before pressing into the pie plate that I sprayed with baking spray first. It turned out great and was a nice change from a rolled crust. Next time I will try not to be multitasking it in the kitchen so I don't leave it too long :)
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.
