The Best Pie Crust Ever Recipe

How to make it

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• Combine flour, salt and sugar
• Add butter cubes and mash into flour mixture with spoon until crumbly
• Add water and knead dough together with hands until you can form a ball
• (If the mixture doesn't stay together, add more water)
• cut mixture in half and place in refrigerator for at least 2 hours (can be stored for up to two days)
• Remove from refrigerator
• Let stand at room temp for 5 to 10 min so that it will soften enough to roll, if it's too hard microwave it for 2 mins.
• Roll out with rollinig pin on a lightly floured surface to a 12 inch circle, about 1/8 of an inch thick, make sure that it's not sticking to the surface, if it is sprinkle more flour on surface.
• Carefully place in a 9 inch pie pan (What works best for me is to do place the pie pan on top of the rolled dough and turn it over)
• Mold to pan, cut away and create crust
• Add pie filing
• Roll out 2nd ball of dough
• Roll as before
• Gently place on top of filling in pie pan
• Pinch top and bottom of dough rounds together
• If you're making a pie that does not have a top, this recipe will yield two pies.