Near Perfection Pie Crust

The perfect pie crust is something that is very hard to come by, but here is a recipe for one that is pretty close. This is a recipe anyone can make because you do not need a food processor. One trick is to make sure you keep everything as cold as possible. 

Pie Crust
Yields: A top and a bottom 

Ingredients:

• 2 1/2 c. Flour
• 1 T. Sugar
• 1 t. Salt
• 1 c. VERY cold butter, unsalted

Directions: 

Start by putting 3/4 c. of water in a measuring cup and drop a couple of ice cube in it. (you need very cold water) Whisk together flour, sugar, and salt in a large bowl. 

Next, cut the butter into 1 in. cubes and add to the flour mixture. With a pastry blender cut in the butter until it looks like tiny peas. (it won't take long)   

Then drizzle 1/2 c. of the ice water over the dough and with a rubber spatula glue the dough together. After a while you can resort to your hands to help glue the dough together. Also, if needed you can add another 1/4 c. of ice water but add very little at a time.

 Once it is almost all stuck together divide the dough in half and kneed each half a little if needed. Then place each half in plastic wrap and flatten into disk shape and place in the refrigerator for 2 hours. To cook the crust follow directions associated with your desired pie. AND ENJOY!