A simple crust that can be used for any dessert pie that you like. I originally got this recipe from Greg, who was an RA at my dorm when I was in undegrad.
This recipe should be enough to make at least one pie, but could even be enough for two if you have a small tin. It takes roughly 2 hours to make.
Ingredients
- 2.5 cups flour
- 0.25 cups sugar
- 1 tsp salt
- 1 cup cold butter, cubed
- 0.5 cups + 1 tsp buttermilk
- 1 egg
Directions
- Mix flour, salt, sugar, and butter until mixture resembles coarse meal.
- Mix in 0.5 cups buttermilk.
- Flatten into two disks, each roughly 1/4" thick. Store in refrigerator at least 1 hour; preferably overnight.
- Preheat oven to 425° F.
- Prepare your preferred filling. Roll out the dough into a flat sheet and assemble the pie to your liking.
- Beat an egg with 1 tbsp buttermilk. Brush surface of pie with egg wash.
- Bake 15 minutes at 425° F, then reduce temperature to 350° F; bake 40 minutes.
- Remove pie from oven; let cool for 30 minutes.
Notes
- If you place the pie higher in the oven, it'll get a crispier top crust, which I prefer.
- The filling for a pie is much less a science than an art. I recommend getting roughly 5 pounds of fruit, cutting it into thin slices, and mixing it with cinnamon, brown sugar, and nutmeg. Arrange the slices in a geometric pattern inside the pie. Melt 0.5 cups butter and mix in brown sugar until you have a thick syrup, then pour the syrup over the fruit.