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BackstoryMakes two 9-inch crusts, enough for 1 double-crust pie
This is the recipe that goes with the Rhubarb Custard pie, but of course you could use it with any pie.
- 2 cups all-purpose flour
- 1/4 teaspoons salt
- 1 cup unsalted butter, chilled, cut into cubes (2 sticks)
- 6 tablespoons ice water
- Place flour and salt in a bowl (or, if you want, you can put it in a food processor, but I just use a hand mixer) and mix.
- Then add the butter and mix. Then add the water one tablespoon at a time (you may need more or less water in order to make the dough pliable) make the dough into 2 balls and refrigerate for at least 1 hour and up to 24 hours before rolling out for use.
- Use half to line the pie plate, the other for the lattice crust.