Pie Crust

Pie Crust

2 crusts

Ingredients:

2 1/4 c flour

pinch salt

1 c butter VERY cold

4-6 T ICE water

Directions:

1.  Cut up your butter into cubes, freeze for about 20 minutes

2. Toss frozen butter in with remaining ingredients.

3.  Rub butter between fingers

4.  Work butter into flour until looks mealy.  When you can make a rough ball out of the dough, you're done.  There SHOULD be big clumps of butter and fully worked in butter.  The big clumps make the dough moist, the fully worked in butter makes it flaky. 

4.  Add ICE water 1 T at a time

5.  When entire ball clings, you are done! The amount of water you add will change with every time you make this recipe, as the weather plays a big part in how much water you will add.  An overworked dough at this point would be tough

6.  Use one pie crust now,  saran wrap and aluminum foil the second so you have always have a pie crust on hand!

7.  Keep crust in the fridge until ready to use.