A dessert pie with a unique crust and delicious fillings
Ingredients
Scale:
2 1/4 cups all-purpose flour
1 teaspoon salt
1 cup cold unsalted butter, cut into small pieces
1/4 cup ice-cold water
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
Filling of your choice (e.g., fruit, chocolate, nuts)
Instructions
In a large mixing bowl, combine the flour and salt. Add the cold butter and use a pastry blender or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
Gradually add the ice-cold water, stirring the mixture with a fork until it forms a dough.
Turn the dough out onto a lightly floured surface and knead it a few times until it becomes smooth and pliable.
Divide the dough in half and shape each half into a disk. Wrap each disk in plastic wrap and refrigerate for at least 30 minutes.
Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out one of the chilled dough disks to a thickness of about 1/8 inch.
Transfer the rolled-out dough to a 9-inch pie dish and trim the edges to fit.
Fold the edges of the crust under and press them to form a decorative border.
Pour your chosen filling into the pie crust and spread it out evenly.
Roll out the second dough disk to a thickness of about 1/8 inch. Use this dough to cover the pie and crimp the edges to seal.
Cut a few slits in the top crust to allow steam to escape during baking.
Bake the pie for 40-50 minutes, or until the crust is golden brown and the filling is set.
