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Makes 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.

Categories: Dough/Crust 
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