From the Splendid Table. A no-chill, no rolling out press-in pie crust. Great for a rustic recipe. Double the recipe for a 2-crust pie, but don’t expect it to be a traditional crust – you can put it together in pieces.
Ingredients
- 1 1/2 cups unbleached all-purpose flour
- 1/4 cup granulated sugar or packed light brown sugar
- 1/2 teaspoon fine sea salt
- 11 tablespoons unsalted butter melted
Instructions
- In a medium bowl, whisk together the flour, sugar, and salt. Slowly drizzle in the butter and stir with a fork until the mixture looks moist and crumbly.
- Press the dough evenly over the bottom and up the sides of a 9-inch pie dish. You can crimp the edges decoratively or leave them rustic.
- If the recipe calls for a prebaked piecrust, preheat the oven to 350°F. Line the pie shell with aluminum foil or parchment and fill with dried beans or pie weights.
- Bake for 15 to 20 minutes. Remove the foil and beans and bake for an additional 5 minutes, or until golden brown. Let cool before filling.
