To make pie dough:
Preheat the oven to 425 degrees F.
In a mixing bowl, mix together the flour and the salt; cut or work the butter into the flour with your fingers or a pastry blender
until you have large pea sized chunks scattered throughout. Alternatively, pulse
the dough in a food processor
, or mix in a stand mixer
with the paddle attachment on low speed.
Add the ice water slowly while stirring with a fork, or in the food processor or mixer, until just combined. Be careful not to overwork the dough. Divide the dough into two disks, flatten and refrigerate each for at least 15 minutes.
Roll out one chilled pie dough to fit a 9-inch pie plate
. Reserve the second pie dough
disc for another use. Transfer dough to pie plate, pressing the dough lightly into the plate; trim the edges. Dock the dough with the prongs of a fork evenly over the bottom of the pie plate. Line the docked dough with aluminum foil and fill with pie weights
or dried beans
Bake the pie crust
until the edges are brown and golden, about 15 minutes Remove from the oven and remove the weights. Return crust to the oven to finish baking for another 5 minutes.
Cream Pie Variations:
Banana Cream Pie: Make the basic filling and cool. Slice 3 to 4 bananas
into the bottom of the prepared pie shell. Pour the cooled basic filling (or chocolate filling) on top.
Pie: Stir 1 cup flaked coconut into basic filling just before pouring into pie shell. Sprinkle toasted coconut on top of the whipped cream for a beautiful and tasty presentation.
Cream Pie: Substitute 3/4 cup firmly packed brown sugar
instead of white sugar
in the basic filling recipe, and increase the butter to 3 tablespoons. Cook in the same manner as the basic filling.
Chocolate Cream Pie: Make the basic filling and add 1/4 cup creamy peanut butter and 3/4 cup good quality chopped semi-sweet chocolate
to the hot filling in the pan. Stir until the chocolate is completely melted.