Flaky Butter Pie Crust

This recipe comes from my old college friend, Tif. It’s a good crust that is easy to make. I usually quadruple the recipe in my KitchenAid so that I have extra crusts for the freezer. It’s a good idea, though, to make ONE recipe the first time you make it so that you know what the consistency needs to be for the finished dough. Oftentimes, I will need to add less water overall when I am making more than one batch at a time.

1 1/4 c. flour
7 T. butter, chilled and grated
1/4 t. salt
3-4 T. ice water

Blend dry ingredients and butter until well-mixed (kinda looks like corn meal). Slowly add water until you are able to form a disk. Refrigerate 30 minutes. Roll out, put into a pie plate and chill an additional 30 minutes.

Bake as directed in your pie recipe.

This recipe makes ONE crust.

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