Assorted teensy pies

I honestly did not expect these to work this well. With a super simple, made up crust recipe, random odds and ends of fillings and a little time, a few one of a kind(any irony there? Yes, no, maybe?) crumbly, delicate, sweet(but not too sweet) flaky, fresh, simply  delightful jems were created. (yay.) (hmm, too many words maybe?) I was very pleasantly surprised by the, well, perfection of these treats, especially the crust (you can't really go wrong with these fillings. Hmm, apples, peanut butter, marmalade; hard stuff to handle, huh?) it was delicate, and buttery, and flaky and(unlike some crusts I could mention...) flavorful! To me, the perfect crust-to-filling ratio is thin crust and tons of filling(except with super-sweet fillings like jams)  and these had just that! Bon appetit! (that was extremely cheesy wasn't it?)

Step 1: The crust... (dramatic piano music...) (you know the one: tun, tun tuuun...)

Take 1 1/8 cup all-purpose flour and mix it with 2 tbsp sugar and 1/4 tsp salt in a bow. Add 1 stick of butter, cubed and mix it in with your hands( so much easier than any other method!), making sure to crush the cubes of butter, but still leaving little pieces in. Add very cold water, one tablespoon at a time, till it's ready(sorry, can't be more specific, I think I used around 6). Then make a disk out of the dough, wrap it up, and pop it in the freezer. 

That's it.

Best. Dough. Ever.