Pie Crust

Directions

• Makes one large pie crust, or two small pie crusts.
• All materials should be as cold as possible. Pie dough should be handled lightly and as little as possible.
• Combine flour, salt, sugar in a food processor pulsing the butter with dry ingredients until butter pieces are pea sized. Or mix all by hand, grating frozen or chilled butter into the dry and mixing till coarse pieces of butter are evenly mixed and coated with flour.
• Add the cold water and cut in by hand using a pastry cutter, fork, or pinched fingers. Incorporate water just until dry mix is moistened. Avoid over mixing.
• Press dough into a disk, wrap in plastic and chill for at least 30 minutes or overnight.
• On a floured counter or board, roll dough to fit pie plate.
• Trim, pinch and flute edges, or decorate edge however you like.