Black Iron Skillet Pie Crust


  • 2 cups unbleached white flour
  • Pinch of salt
  • 2/3 cup margarine or butter
  • 1/2 cup ice water
  1. Mix flour and salt in a bowl
  2. Cut in margarine or butter with a table knife or rubber spatula until mix has the consistency of cornmeal
  3. Trickle in ice water gradually, mixing with spatula until dough balls up.
  4. Roll dough out on floured board, dusting both sides as needed to keep it from sticking to the board or the rolling pin
  5. Roll out to desired thinness. Roll out evenly in all directions, forming a rough circle. When the circle is 3 or 4 inches wider in diameter than necessary to fill a 2 inch-deep, 10 1/4-inch black iron skillet, it is about the right thickness
  6. Lift the crust and fit into the skillet, then trim the edges with a knife. Make patches from the remnant dough, moisten the edges with ice water and press the patches into place in the skillet
  7. Press a dinner fork around the edges of the crust to provide a decorative crenelation
  8. Bake as needed for the particular filling. With any given dish, you generally don’t want the crust to bake more than 40 to 50 minutes


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