This basic pie crust recipe is simple and versatile. It should work with most fruit fillings providing a crust that is buttery with a hint of sweetness. This recipe can also be modified slightly to create a unique sweet, crumbly topping for pies as well. (See my recipe for Torte de Maça).
1 1/4 cup flour
2 tspn sugar
pinch of salt
1/2 cup of unsalted butter, diced
1 large egg, beaten
- Preheat oven to 400 degrees Fahrenheit.
- In a large bowl, mix all of the ingredients together.
- On a flour dusted surface, roll the dough into a circle big enough to cover a standard pie dish.
- Place dough in dish so that it covers the entire dish.
- Cover in plastic wrap and place in freezer for 1/2 hour.
- Remove from freezer and remove plastic wrap. Put a layer of aluminum foil over the crust so that the foil is touching the dough. Place some dry beans on top of the foil to keep the foil pressed upon the dough during baking.
- Bake for 20 minutes at 400 degrees Fahrenheit.
- Remove foil and dry beans from the top of the foil and bake the crust for another 10 minutes at 350 degrees Fahrenheit.
- Let crust cool before adding pie filling.