- 1 stick butter 1/4-lb
- 1 TB sugar
- 1/2 tsp salt
- 1/4 tsp cinnamon
- 1 C all purpose flour
Prepare a 10-inch Pyrex pie plate by spraying it in Pam. (Pyrex plates work best with this very rich recipe.) If you don’t have Pam, grease the pan in Crisco only! It might stick otherwise!
Melt the butter in a small sauce pan on medium heat until it’s frothy, but don’t let it change color or become the least-bit brown. (I like to put the stick of butter into my heat-proof, 1 ½-quart, glass mixing bowl, placing it in the microwave for 2 to 3 minutes on “Defrost”.)
As soon as the butter is melted, and while it’s still hot, dump in the remaining ingredients.
Turn your electric mixer on high and beat mixture in a bowl for about 30 seconds or until it comes away from the center and hits the sides of the bowl.
Quickly gather mixture into a ball and pat it out to cover the bottom and sides of the Pam-sprayed Pyrex pie plate.
Bake crust at 375°F for 18 to 20 minutes or until golden brown. Then, fill as desired. Makes one 10-inch pie crust.
Note: Make one single recipe at a time. Do not double this recipe. The dough becomes difficult to work with as it cools and, then, it crumbles and breaks apart.
To make a top crust for a filled pie: Pat out a single recipe, as given above, on a Pam-sprayed and waxed-paper-lined dinner plate. Invert top crust over filled, crust-lined pan, per recipe of your choice. Lift off plate and peel back waxed paper. Make slits for steam to escape. Gently press crust to rim of pie pan with a floured fork (or a fork dipped in ice water.) Use an egg-wash if you wish (one egg yolk, beaten with 1 tablespoon cold water and brushed lightly – lapping it, rather than pressing it, over top of crust), but the butter in this crust should allow it to brown beautifully without the wash. Bake per filling recipe directions. Generally, the best temperature is at 375°F for 25 to 28 minutes or until filling begins to bubble up through the slits in the top crust in the crust is golden brown.