2 Pie Crusts

 Ingredients:

1 cup butter

2 cups flour

1/3 cup ice water

pinch of salt

Method:

Place ice cubes in water for 10 minutes, remove ice.

Cut in butter into flour until a sandy texture is formed.  Make a well in the middle and pour in ice cold water, stir together, barley mix. Divide into two balls. Don't touch too much with warm hands, you want it to look marbly. Wrap in plastic then place in the refrigerator for at least 4 hours, or until ready to roll out.  

Preheat oven to 450 degrees F. 

Flour a clean surface, roll out the dough to a thin round, you want to accomplish this the first time, to handle the dough the least amount possible. Fold in half twice then place into the bottom of a pie dish.  Form edges to desired design. Use the second dough ball to top the pie or make for a second bottom crust.  Bake for 8 minutes for a prebaked crust, cover the bottom with parchment and rice to avoid bubbling up.  Bake for 20 minutes for fully baked crust.