MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: All Butter Pie Crust
 Categories: Five, Pastry
      Yield: 1 pie

MMMMM----------------------SINGLE-CRUST PIE--------------------------
  1 1/4 c  A-P flour
    1/4 ts Salt
    1/2 c  Butter; cold, diced
      3 tt Ice water; up to 4 tb

MMMMM----------------------DOUBLE-CRUST PIE--------------------------
  2 1/2 c  A-P flour
    1/2 ts Salt
      1 c  Butter; cold, diced
    1/3 c  Ice water; up to 2/3 c

  Combine flour and salt; cut in butter until crumbly. Gradually add
  ice water, tossing with a fork until dough holds together when
  pressed.

  Shape dough into a disk for a single-crust pie. For a double-crust
  pie, divide dough in half, with 1 piece slightly larger than the
  other; shape into 2 disks. Wrap and refrigerate 1 hour or overnight.

  On a lightly floured surface, roll 1 disk of dough to a 1/8" thick
  circle; transfer to a 9" pie plate.

  FOR A SINGLE-CRUST PIE: Trim crust to 1/2" beyond rim of plate;
  flute edge. Fill or bake according to recipe directions.

  FOR A DOUBLE-CRUST PIE: Add filling to crust. Roll remaining dough
  to a 1/8"-thick circle. Place over filling. Trim, seal and flute
  edge. Cut slits in top. Bake according to recipe directions.

  UDD NOTE: Do not be afraid to use more water if you think it
  necessary. The numbers given are lowest limit. I've used as much as
  6 tb on a single crust.

  Taste of Home Test Kitchen 

  RECIPE FROM: https://www.tasteofhome.com

  Uncle Dirty Dave's Kitchen

MMMMM