Pie Crust (double crust)

2 cups flour
2/3 cup cold butter, cut into small pieces
6 to 7 Tbs. cold water

With a pastry blender, cut in the butter unitl it resembles coarse meal. With a fork mix in water a tablespoon at a time until it comes together and forms a soft, but not sticky dough. Roll out on a floured surface.

<<click here to go back

click here to email me with your feedback, suggestions or questions about this recipe