Ingredients:
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Directions:
For the crust: Adjust the oven rack to the bottom position and preheat the oven to 400 degrees F. Coat the bottom and sides of a 9-by-13-inch baking pan with cooking spray.
In a food processor, pulse together the flour, sugar, salt and butter until the butter is pea-sized. Add water, 1 tablespoon at a time, and pulse until the dough begins to pull from the sides of the bowl. Transfer the dough to a floured surface, gather together and pat into a disc.
For Cream or meringue pies:
Prick bottom several times with fork (this is called docking), crimp edges (folding extra up under). Cover with aluminum foil and fill with pie weights or dried beans. Bake at 425 until golden (10 to 12 minutes). If you wind up with a hole, dip finger in water and press until 'glued' together. Cover with aluminum foil and fill with pie weights or dried beans.
For baked pies or cobbler:
Do NOT dock the crust. Add filling. Wet crust edge. Fold top piece of dough and cut a design. Open and place on top, pressing edges into bottom edge. Crimp and bake.
For a Roll the dough into an 1/8-inch-thick circle. Prick the dough a couple times with a fork. Cover with aluminum foil and fill with pie weights or dried beans.
Bake until the dough starts to set up, about 15 minutes. Remove the weights and foil and continue to bake until the crust is just golden, about 5 minutes more. Let it cool completely. |
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