once dough is ready, roll out to an inch bigger than your pie pan

press into pan then crimp edges or use fork to create more surface area for browning. more brown = more flavor!

pie crust.

ingredients.

• 1 1/2 cups flour - sifted
  
• 1 tablespoon sugar
  
• ¼ pound (one stick, eight tablespoons, ½ cup) cold butter cut into 1/4" cubes
• two finger pinch of salt
• 3 tablespoons cold water
  

directions.

• combine sifted flour, sugar, salt
• add cold butter cubes and use a pastry cutter or fork to press into flour
• continue mixing until consistency is similar to coarse crumbs (work quickly or put back into freezer if butter starts to get soft)
• next add water and form into dough
• you'll need a little flour for dusting but there's enough butter in the dough to prevent much sticking
• knead enough to create a consistent dough but again, keep the butter cold
• at this point, you can wrap the dough in plastic and stick in fridge until ready to roll out (best to let chill for 10-15 before rolling but can stay in fridge for a week -no problem)