Basic Pie Crust
Makes 2 9-inch pie crusts
3 c. sifted flour
1 c. butter, cubed
1 tsp. salt
6 tbsp. cold water
In a large bowl, add the flour, salt and butter. Blend with a fork. Add water while gently mixing the dough. Divide in half and shape each half into a ball. Wrap in plastic seal and place in refrigerator for 30 minutes.
Once dough is chilled, unwrap and place one ball on a floured surface. Using a rolling pin roll dough to form a 10 inch circle. Repeat with 2nd ball if making two pies.
Line 2 9-inch pie pans with dough and chill until ready to use.
Use remaining dough or 2nd ball to make a decorative top crust.