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- 1. In a large bowl combine flour, sugar, stevia, and salt. Add butter and rub into flour with your fingers until all pieces are flattened and broken up into pieces ranging from pea-sized to nickel-sized. Add ice water gradually, stirring frequently, until mixture is moistened enough to hold together when pressed in your hand (it should not be sticky or crumbly and dry).
- 2. Transfer dough to a countertop, knead briefly just to bring it together, then flatten into a disk and wrap tightly in plastic wrap. Refrigerate for at least 2 hours and up to 2 days.
- 3. On a lightly floured countertop roll out dough into a 12” round. Transfer to a 9” pie dish, pressing it gently into bottom of dish. Trim all but a 1” overhang of dough, then fold overhang back underneath itself so a thick rim of dough rests on the rim of the pie dish.