BUTTERY PIE CRUST

There are some fairly good pre-made pie crusts on the market, but you just can't beat the real thing for great flavor and baking satisfaction.

2½ cups all purpose flour
½ teaspoon salt
1 tablespoons sugar (see note below)
1 cup frozen butter
6 tablespoons ice water

Mix the dry ingredients in a bowl. Grate the frozen butter into the dry ingredients (I use a regular box grater). Add the ice water and toss to bring the mixture together; if the dough seems a little dry, add an extra tablespoon of water (the moisture level of flour varies). Form the dough into two disks and wrap with plastic and chill for 30 minutes(see note below).

Turn the dough onto a lightly floured surface and roll out to about 1/8" thick. If the dough seems too firm when you bring it out of the fridge, just let it sit for for a few minutes and it will be easier to work. Place one rolled out disk in the bottom of an 9" or 10" pie plate. Top with 2nd rolled out dough disk and crimp the edges together (see note below). Brush top crust with egg whites that have been beaten with a teaspoon or so of water. Sprinkle with sugar and bake.

This recipe makes a two crust pie. Bake in preheated over per your favorite pie recipe.

NOTE: The sugar will help the flavor of the crust AND help it brown better.

NOTE: I always skip this step (I do not chill the dough) and it works fine.

NOTE: Before you put the top crust onto the bottom crust, brush the top edge of the bottom crust with a little egg whites. This will help the two crusts seal together tightly.