Pie Crust 101

Mix flour and salt together in a bowl.

Cut butter into flour using a pastry blender.

(Push down and turn)

Continue until butter is the size of peas or so.

Drizzle water into bowl, one tablespoon at a time.

Mix in with a fork after each addition.

Stop when the dough is just starting to clump together.

Turn out onto plastic wrap.

You should be able to press together into a ball.

Wrap tightly with the plastic wrap, forming a disc.

Chill in the refrigerator for a half hour to hour.

Remove plastic wrap and place on a lightly floured mat or counter.

Using a rolling pin, roll from the middle outwards in all directions.

Roll out large enough to have a small overhang on pie pan.

Fold into fours.

Place in a pie pan, putting the middle corner in the center of the pan.

Drape into corners of pie pan.

Using kitchen scissors or a knife, cut around edge of pie pan.

Crimp edge with fingers.

if you want some premade ones for the freezer, just make them in disposable pie pans and put in a freezer plastic bag in the freezer.

And if you want a two-crust pie, just double the recipe and crimp the two edges together after filling the pie and topping with the second crust.