A delightful biscuit crust recipe, perfect for pies and savory dishes alike.
Combine the flour, baking powder, and salt in a mixing bowl.
Sift the dry ingredients for a lighter crust.
Cut the cold butter into the flour mixture until it resembles coarse crumbs.
Use a pastry cutter or two knives for even distribution.
Stir in the milk until the dough just comes together.
Avoid overmixing to keep the crust tender.
Roll out the dough on a floured surface to fit your pie plate.
Chill the dough for 10 minutes before rolling for easier handling.
Place the dough in the pie plate and trim the edges.
Press the edges gently for a decorative finish.
Prebake the crust at 350°F for 10 minutes if needed.
Use pie weights to prevent the crust from puffing up.
Fill the crust with your desired filling and bake as directed.
Ensure the filling is not too wet to avoid a soggy crust.
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