Ingredients:

1 1/2 cups all purpose flour / plain flour

3/4 teaspoon salt

3/4 cup butter

4-5 tablespoons cold water

Directions:

1. Begin by placing the water in the freezer to cool for about 10 minutes. To make a pie crust you will need a clean, flat counter top. You can also use a silicone baking mat. To know exactly what size to roll your crust, just be sure that it is slightly bigger than your pie plate.

2. Sift the flour into bowl and mix together with the salt. Cut in butter with a pastry cutter. You can also use two butter knives if you don't have a pastry cutter. Continue to cut, work the mixture until it resembles the texture of coarse cornmeal.

3. Now, use a fork to mix in the cold water until it is just incorporated. Its okay if you see little specks of butter, and flour and the dough is not smooth. Use clean hands to form the dough together to form a ball. Cut the ball into two pieces and store one in a bowl with a cloth over top so it does not dry out. Sprinkle your working surface with a bit of flour, and keep the flour nearby in case your dough gets sticky you can add more on top of the dough and also on your rolling pin.

4. Flatten your ball down into a disc. Use your rolling pin to roll out dough. Push from the center and roll evenly to the edges. Keep rolling and try to make a circle. If it is not perfect, it won't matter. Do not overwork the crust.

5. Gently transfer the dough onto your pie plate being careful not to stretch it. With the remaining ball of dough, you can either repeat the method above for a second bottom crust, or you you can use it as your top crust. If you use it on the top, just make sure it is bigger than your pie plate. If preparing a double crust, always poke holes in the top so the steam can release. To freeze - wrap the dough in plastic wrap and store for up to 1 month. When you need it, defrost the night before and roll out following the same instructions.

Bon Appetit!