Don’t let the simplicity of this recipe fool you—the crust is tender and delicious. It’s my go-to recipe for blind baking pies as shrinkage is minimal, and it comes together in minutes. No messy, flour-dusted countertop. And the little ones love pressing the blobs of dough into the pie plate. Fun for everyone!Print
- 200 g or 1 2/3 c all-purpose flour
- 84 g or 6 tbsp granulated sugar
- ½ tsp kosher salt
- 170 g or 6 oz unsalted butter, melted
- In a medium bowl, whisk the flour, sugar, and salt together. Add the melted butter and stir with a wooden spoon until dough forms (about 15 seconds). Using your hands, press two-thirds of the dough into the bottom of a 10-inch tart or pie pan. Press the remaining dough into the fluted sides of the pan. Press and smooth the dough with a pastry tamper or your hands to an even thickness.