This recipe is for a quite simple piecrust. It doesn’t require the chilly butter or ice water or anxiousness over whether or not the dough is simply too dry or too moist. Flour, sugar, and salt are mixed with melted butter and patted into the pan by hand, so no rolling pin is required.
The choice to make use of granulated sugar or brown sugar is fascinating. For testing, I used brown sugar. As I patted the dough into the 9-inch pie pan, my instincts advised me that the crust could be too thick however I adopted the directions within the recipe. The dough was simple to work with, and I used to be in a position to make an ornamental crimp alongside the sting. I baked the crust for 20 minutes with the weights, after which it took about one other 10 to 12 minutes extra to get golden brown.
The end result was buttery and crunchy like a shortbread-cookie crust. This is able to work effectively with candy fillings, however not with savory fillings. I feel the recipe really makes a bit extra dough than is required for a 9-inch piecrust. It’d work in a 10-inch pie pan, possibly even a 9-inch springform pan. Have been I to make this once more, I’d probably use much less if I used to be making a 9-inch pie.
