Makes two 9" pie crusts.
Ingredients
2 cups all-purpose flour
1 tsp. salt
2/3 cups and 2 Tbsp. chilled butter
1/2 Tbsp. water
Directions
Sift flour and salt together.
Put half of butter into flour mixture and work it lightly with your finger tips until it has the grain of cornmeal. Add the rest of the butter to the dough and work with fingers until it is pea sized bits.
Sprinkle dough with water and blend them together.
Add an additional 1 tsp. to 1 Tbsp. of water to hold dough together. When dough can be gathered into a tidy ball stop handling it. Dough can be chilled or rolled out with a generous coating of flour on counter and rolling pin. Since it is butter, dough is fragile. Use cold water to patch dough with dough. I use a floured spatula to lift dough into pie dish.