This recipe is easy and versatile. You can use gluten free flour and it will still work. The rolling out method can be used with any pie crust recipe.
Teachers! Did you use this instructable in your classroom?
Add a Teacher Note to share how you incorporated it into your lesson.
Step 1: Gather Ingredients
1 scant cup flour (this works with gluten free flours as well)
1/2 cup softened butter or margarine
2 Tablespoons Sugar (unless I want it for chicken pot pie then I leave out the sugar)
Dash of salt (to taste)
Step 2: Mix It All Together
Mix all ingredients together. I sometimes use my mixer or my hand. The butter should be soft enough to mix easily.
Step 3: Roll Out
Tear off two pieces of waxed paper that are square. Put your ball of dough in the center and roll out until it is a circle an inch from the edges of the paper.
Step 4: Put Crust in Pie Tin.
Peel the top piece of waxed paper off the crust. Pick up the bottom paper and turn upside down over the tin and press the crust into the tin. Place in freezer for 1 minute. Take out and carefully peel the waxed paper off the crust. Fill with what you want and bake.
Participated in the
Pi Day Challenge 2016