Simple Butter Crust

I have two go to pie crusts that I use whenever making dessert pies. They both come from my Amish cookbook and it depends on how many pies I’m making to which one I use. One makes two pie crusts from one batch of mix and the other only makes one pie shell. It’s really that simple. They are both wonderful and very easy to make.The recipe below is for the one-batch-one-pie-shell. Enjoy!

Butter Crust Pastry

1 cup flour
1/2 tsp. salt
1/2 cup cold butter
2 T. cold water

Combine the flour and salt and then cut in the butter (using a pastry cutter or two butter knives) until the mixture is the size of small peas. Sprinkle on 2 T. or more of cold water. Blend with a fork just until dough comes together, forming a ball. Turn out on a floured surface and roll crust 1/8-inch thick. Roll flattened pastry onto a rolling-pin and transfer to pie pan, bake for 10-15 minutes at 425° or until golden.

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