This basic pie crust comes together quickly and would complement many sweet pie recipes. Mix up, chill the dough for at least an hour (or freeze for much later), and you can form the crust and go from there! This makes enough dough for ONE pie shell. Modified from Bake from Scratch Ireland Issue July/August 2020.
Course: Breakfast, Dessert
Author: Beth Cato
1 1/2cupsall-purpose flour
1 1/2Tablespoonswhite sugar
1 1/2teaspoonsground cinnamon
1/2cupunsalted butter 1 stick, cold, cut into chunks
3Tablespoonsice water plus more if needed
In a large food processor, pulse together the flour, sugar, salt, and cinnamon. Add the butter pieces. Pulse until they are almond-sized, then add the ice water. Pulse until mixture can form a ball, adding a touch more water if needed to make it cohesive.
Turn out dough onto a lightly floured surface. Gently knead to shape into a disk. Tightly encase in plastic wrap and let chill in fridge for at least an hour, or up to a few days. Dough can also be frozen for up to two months.