Pie Crust

Use a dough cutter or a fork to make the following the consistency of cornmeal:

1 Cup flour

1/3 cup butter

1 Tsp salt

Add 3 Tbs very cold water and clump it together. If it doesn’t clump add more water until it does (use no more than 5 total tbs cold water).

Roll out 1/3 for a bottom pie crust.

Roll out the other third for a top crust.

Do NOT knead or handle the dough more than necessary or it will become tough and cardboard-y.