Shortcut Piecrust

This piecrust is revolutionary. It's a press-in crust, with no rolling or chilling required. Plus, it's buttery and flaky, and so easy to prepare it just may give you the courage to go forth and make a pie on a whim. You can use either granulated sugar or light brown sugar. Both are equally delicious here.

Ingredients
  • 1 1/2 cups unbleached all-purpose flour 
  • 1/4 cup granulated sugar or packed light brown sugar 
  • 1/2 teaspoon fine sea salt 
  • 11 tablespoons unsalted butter, melted
Instructions

In a medium bowl, whisk together the flour, sugar, and salt. Slowly drizzle in the butter and stir with a fork until the mixture looks moist and crumbly.

Press the dough evenly over the bottom and up the sides of a 9-inch pie dish. You can crimp the edges decoratively or leave them rustic. 

If the recipe calls for a prebaked piecrust, preheat the oven to 350°F. Line the pie shell with aluminum foil or parchment and fill with dried beans or pie weights. 

Bake for 15 to 20 minutes. Remove the foil and beans and bake for an additional 5 minutes, or until golden brown. Let cool before filling.

Tip: Dried beans or pie weights can be reused time and time again. Mason jars are a great way to store them.

Excerpted from The Back in the Day Bakery Cookbook by Cheryl Day and Griffith Day (Artisan Books). Copyright © 2012. Photographs by Squire Fox.

Yield: 
Makes one 9-inch piecrust
  • Who owns quinoa?

    "In order for it to grow around the world, it needs to be bred by plant breeders down to lower altitude," says journalist Lisa Hamilton. "The trouble is that those seeds -- that genetic diversity -- are owned by the people of the Andes."

Top Recipes

Diana Henry on finding dishes that are delicious first, and healthy second

For Diana Henry, author of A Change of Appetite, eating healthy isn't about what you can't eat -- it's about eating the foods you love anyway.