1 ⅓cupunbleached all-purpose flour (plus extra for dusting)
½teaspoonsalt
½cupcold, unsalted butter(cut into pieces)
¼cupice water(or as needed)
decorative sugars in colors of your choice
Instructions
Pie Crust Dough
Place flour, salt and butter into the bowl of a food processor. (or in a bowl and use a pastry cutter). Pulse ingredients until they resemble a coarse meal.
Drizzle the cold water a Tablespoon at a time over the mixture. Continue to pulse to combine until mixture holds together. It should be evenly moist, but not wet.
Turn the dough out onto a well floured work surface. Pat dough ball down into a disk, wrap well with plastic wrap, and chill in the refrigerator for 20 minutes.
To make Pie Crust Spoons
Preheat oven to 350 degrees. Roll chilled pie crust dough out on a floured work surface to 1/4-inch thickness.
Cut dough with a spoon cookie cutter or run a small knife around a Tablespoon sized measuring spoon.
Place on a parchment paper or silpat lined baking sheet.
Sprinkle spoons with decorative sugar.
Bake in preheated oven for 10 to 15 minutes {depending on thickness}, until light golden brown.
Remove from pan and cool on a wire cooling rack.
Serve with pudding, jams, or lemon curd.
Notes
You do not have to make spoons, any cookie cutter shape will work.
The most important part to remember is the cold butter, cold water, and to chill before using.
Handle the dough as little as possible. Overworking the dough is for making bread {to develop the gluten}, not tender pie crust.