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I love to bake, but I'm terrible at rolling out pastry. The Pie Crust Dough was my salvation! There's a total of 45 minutes resting time for the dough before baking.
- Melt butter.
- Add both sugars and stir to combine.
- Stir in flour.
- Cool 15 minutes (dough will be warm from the melted butter).
- Use immediately by pressing into 10 inch pie plate and fluting edges.
- Refrigerate atleast 30 minutes!
- This can be blind-baked at 300F for 40 minutes.