This no-frills rustic pie crust comes out buttery, light and delicious with little effort. Roll the crust up around the rolling pin (pictured) to transport to the pie tin for a nice even crust.
When the dough is ready, use it for this nutty, Bourbon-soaked pie.
- 1¼ cup flour
- 1 teaspoon salt
- ½ cup butter
- 1 egg
To make the dough, combine the flour and salt in a glass mixing bowl. Using your fingers, rub in the butter until the mixture looks like small breadcrumbs. Make a well in the center and add the egg. Hand mix well and add ice water as necessary until the dough holds together, approximately 2–3 teaspoons. Remove the dough and shape into a ball. Cover dough with plastic wrap and refrigerate for 1 hour before use.
When ready to use, roll out the dough on a lightly floured surface. Using the rolling pin, place the dough into a buttered metal pie pan. Pierce the bottom with a fork. Refrigerate for 30 minutes. Makes one pie crust.