Perfect Pie Crust

• 1-1/3 cups all purpose flour
• 1 stick cold salted butter
• 2 Tablespoons cold water

Cut small pieces of butter into flour and cut in with pastry cutter or two butter knives until the consistency of cornmeal. Leave some of your butter pieces at least as big as peas because this will make your crust flakier. Add cold water and mix gently with spoon or hands until just mixed. The less you mix, the flakier your crust will be. If you mix too much, your crust will be tough. Roll out and use as usual. Makes 1-8 or 9 inch crust.

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