Easy Pie Crust
This Easy Pie Crust recipe has been passed down through generations, from my great-grandmother, the PIE QUEEN. Just 5 simple ingredients to make.
(1 stick - cut into cubes)
Combine flour, butter, sugar, and salt in a large bowl.
Using a pastry cutter, start working the butter into the dry ingredients until it looks like crumbles. (You can also use 2 butter knives & cross them through the ingredients to combine.)
Once you have reached a crumbly texture add the water.
Work it together with your hands pressing & lightly kneading it together until you have a moist ball of dough that holds together well.
Place the dough on a well-floured surface.
Flour your rolling pin & start working from the center pushing outward in all directions.
Once you have stretched the dough large enough to fill your pie plate carefully transfer it to your plate.
Trim any excess dough that hangs over the edge of the pie plate.
Flute your edges by crimping between your fingers and pinching the dough every ½ inch or so.
If you are baking this pie & filling it afterward - Poke holes in the bottom of the crust with a fork. Bake at 425 degrees for a conventional/ 400 degrees for convection for approximately 15 minutes.
Baking time is just for the crust. If you are filling the pie before baking - do not poke holes in crust.
Baking times for a filled pie will vary depending on the filling you are baking.
*Recipe is for 1 bottom crust. You can easily double this for a top & bottom or continue doubling for the number of pies you are making.