Pie Crust

Summer time, like any time, is great for pie.   The farmer's market is full of pie worthy fruit.  This pie crust takes no time to make but will lend itself to many applications for tasty summery desserts.

I'm pretty flexible when it comes to making pie crust.  I usually start with a heaping cup of flour and a stick of butter, going from there with sugar, milk or any other appropriate add ins.  This dough is easily altered.   Dough should be pliable and smooth, not sticky.  I recommend doubling the recipe and having a portion to keep in the freezer should you have a pie emergency or if needing a top layer for your pie.   Look forward to Peachy Handpies and Nutella Banana Tart posts coming up.

Crust

1 heaping cup of flour

1 teaspoon salt

2 tablespoons sugar

1 stick of cold butter cut into small pieces

1 tablespoon milk

In a bowl, mix dry ingredients.  Using your fingers or a pastry blender combine butter and dry ingredients. (You might as well skip the pastry blender and just use your hands, it's much easier.)  Add milk to help dough come together.  Shape into disc and wrap with plastic wrap.  Chill for 2 hours. Dough will then be ready to be rolled out and become crust.