This makes enough for two single-crust pies or one double crust pie. For a slightly more tender crust, replace up to 6 tablespoons of butter with vegetable shortening. Pie dough can be frozen for up to 3 months. Thaw in refrigerator before rolling and baking.
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I think of tarts the same way I think of sandwiches: you can fill them with almost anything and they taste great. And just as a good sandwich requires good bread, a tart needs a good crust. This recipe makes a simple sweet tart crust. How simple? Just cream together the butter (or shortening if you are dairy-free) and sugar and then add the dry ingredients.
Please, stop using banana bread as the final resting place for your ripe bananas. Because there's a much sweeter option: namely, banana cream pie. In a chocolate peanut butter cookie crust. This concoction combines the classic idea of combining rich, creamy banana pudding with cookies, but in a far more decadent way.