- Cooking Time:
- Preparation Time:
- 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.
NotesMakes 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.
Holiday Meal Planning
Wine Pairing Chat
Cupcake Recipes: Allison Robicelli Cupcake Chat
NFPG Recipe Collection
I'm Making Cookies! with Douglas E. Welch
'CHEF' the Film Cookbook: Recipes from El JefeSee More
Holey Moley Dark Mexican Chocolate Dulce De Leche Brownies
Sweet, Salty, Frito CandySee More