A few years ago I needed a super quick pie crust because my frozen pie disk had taken a bad turn during a power outage. Though conventional wisdom tells me it’s unwise to try something new when entertaining, I decided to give this quick pie crust a try. I scoffed at the claim that this piecrust is revolutionary… but am now a convert. The crust is kind of shortbready, buttery, flaky, and so easy.
Perfect for single crust pies.
1 1/2 cups unbleached all-purpose flour
1/4 cup granulated sugar or packed light brown sugar
1/2 teaspoon fine sea salt
11 tablespoons unsalted butter, melted
In a medium bowl, whisk together the flour, sugar, and salt.
Slowly drizzle in the butter and stir with a fork until the mixture looks moist and crumbly.
Press the dough evenly over the bottom and up the sides of a 9-inch pie dish.
You can crimp the edges but I’m lazy and tend to leave them rustic.
If the recipe calls for a pre-baked piecrust, preheat the oven to 350°F. Line the pie shell with aluminum foil or parchment and fill with dried beans or pie weights.
Bake for 15 to 20 minutes. Remove the foil and beans and bake for an additional 5 minutes, or until golden brown. Let cool before filling.