1 Single Pie Crust

If you need 2 crusts for top and bottom then double the recipe

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Step 1

Put unsifted flour in a bowl

Step 2

Add salt

Step 3

Dice the butter

Step 4

Using pastry cutter, cut the butter into flour mixture until crumbly (a fork will take forever)

Step 5

Add water 1 Tablespoon at a time until it forms a ball. Flatten the ball a little like a fat hamburger You may not need to use all the water. It is just to get consistency.

Step 6

If dough is too soft for rolling then wrap on clear wrap and chill in refrigerator for short time. That will harden the butter. But be careful not to let it get too cold or you won't be able to roll anything and you'll have a brick!!!

Step 7

Flour your pastry sheet and roll the dough For 9 inch pie pan add 2 inches = roll to 11" diameter For 10 inch pie = roll out to 12" diameter