Pie Crust

(makes 1 single pie crust)

1c                 flour

1/4tsp           salt

1/3c              cold butter or shortening (cut into small cubes)

2 to 3tbs       cold water

In the mixing bowl for your mixer add the flour, salt and butter. Mix on medium until the butter pieces are the size of small peas. Sprinkle with cold water, 1tbs at a time, until all flour is moistened and pastry almost leaves side of bowl

(1 to 2 teaspoons more water can be added if necessary).

Now, shape the dough into a flattened round and wrap in plastic wrap. Let it chill in the fridge for about half an hour. This will make it less sticky and easier to work with.

Remove the dough from the fridge. Unwrap it and place it on a lightly floured surface. Roll pastry, using floured rolling pin, into a circle 2 inches larger than your upside-down pie plate.

Fold pastry into fourths and place in the pie plate. Unfold the dough and shift into place. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate and flute the edges.

Bake at 375 degrees for about 30minutes or follow the cooking time on your pie-filling recipe.

Option- For a softer more tender crust try using half butter and half vegetable shortening. It will be a little stickier to work with when you are rolling it out....but it's worth the effort!