I love pie crust. It's flaky, it's salty, it's buttery, and it's also the easiest pastry dough you can make. This simple recipe is one of my favorite ways to enjoy piecrust: smeared with jelly and sprinkled with lots of sugar. Serve with a strong cup of tea on your favorite teatime plates!
- 1 3/4 cups of flour
- 1/2 tsp salt
- 3 tablespoons oil
- 3 tablespoons water
Jelly or jam of your choice! I used a delicious apricot jam, but I can see this being equally delicious with grape, strawberry, raspberry, or even apple butter for the ultimate fall tart. Mix in some cinnamon to that sugar topping if you use apple butter!
Preheat the oven to 375.
Using a fork, mix flour and salt until combined. Add oil and mix until the dough resembles peas.
Add water and mix until dough comes together. Do not overmix! Hot tip: pie crust becomes hard and very difficult to roll out if you over-handle it. Be gentle!
Roll out half the pie crust between two sheets of wax paper into an 8" circle.
Carefully transfer the circle to an ungreased baking sheet and spread with the jelly.
Roll out the rest of the pie crust and slice into strips using the blunt edge of a butter knife.
Carefully lay the strips across the tart. Go ahead and weave them if you're feeling fancy, but I just laid one half across and the other direction across on top.
Sprinkle with sugar and slide into the oven.
Bake for 25 minutes or until the pastry is golden and flaky.