The BEST Pie Crust

I'm a fan of ALL BUTTER 
when it comes to my pie crust.  
It has a flakiness and tastiness that you can't get any other way!  
You can roll out and press into your pan days ahead of time and just keep it in the fridge, 
or even freeze the pie crust in it's pan.  This makes the stress of pie making much easier when it comes to entertaining and holidays. 

For 1  9” PIE CRUST
1 c. all purpose flour
½ tsp salt
1/3 c. butter (cold)
2 TBS cold water (more if needed)
-Stir flour and salt together.  Cut or grate in cold butter.  Add 2 TBS water.  Mix together with fork, then work to mixture into a ball with your hands.  Work as little as possible!
-Roll out on floured flat surface.  Flour top of dough and rolling pin as needed during rolling out process.

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