Basic Pie Crust

It takes some practice to make a nice flaky pie crust, but it's actually a lot of fun. If it doesn't come out perfect the first time, don't worry. It will still taste good.

Ingredients

1 1/2 cups	butter, cubed & chilled
2 1/2 cups	flour
1 tsp	salt
2 Tbsp	sugar

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With the butter still hard, cut each stick into about 15 pieces and put them back into the refrigerator until you need them.

Mix together sugar, flour and salt.

Add the chilled butter to the flour mixture. Blend the mixture until it looks like a coarse meal with small bits of butter remaining in the mix.

Sprinkle two tablespoons ice water over the flour-butter mixture, and blend. You may have to add a little more water. Your want to get the dough to where it holds together and doesn't crumble in your hands.

(Some of you will never come to my house for pie (OR meatloaf) after learning that I mix my pie crust like I mix my meatloaf, with my hands. It's a great way to blend the ingredients, though. Just remember to wash your hands well before digging in.)

Turn the dough out onto the counter or wooden board. Divide the dough into two equal pieces, and place them on two separate sheets of plastic wrap. Flatten, and form two circles.

Wrap, and chill in the refrigerator for about 1 1/2 hours.

When you're ready to roll out the crusts, flour the counter (or wooden board). Use plenty of flour on your hands, on top of the dough and the rolling pin to prevent sticking. Roll out the dough to about 1/8 inch thickness. Brush off any excess flour.

Lightly butter the pie plate. Roll the dough around the pin, lift up, and unroll over the buttered pie plate. Using your fingers, gently pat the dough into place. Trim any excess dough with a paring knife or kitchen shears, leaving a 1-inch overhang; then fold dough under to reinforce the edge.

You'll use the second piece you roll out to make the top crust.