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BASIC PIE CRUST

This basic pie crust can be substituted with: a diabetic-friendly soy pie crust; a gluten-free crust; or a low-fat oil crust

1 1/4 cup flour
1/4 tsp salt
1/2 cup butter (cold)
1/4 cup water (ice cold)

For detailed instructions, click here.

Whisk or sift flour and salt together.  Cut in butter.  Toss mixture with a fork and add water one drop at a time.

Make a ball, cover in wax paper and plastic wrap, and chill it 2-24 hours.

Roll it out and use it.

FOR A BASIC 9" DOUBLE CRUST (a pie with both a bottom crust and a top crust):
Double the ingredients and prepare the dough as above.  Before forming the ball, divide in half and form 2 balls.  One will be the top crust, one will be the bottom crust. 

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