1. Cut butter into small pieces. Put in a bowl and place in freezer for about 10 minutes.

2. In a food processor add flour, salt, sugar and butter.

3. Pulse until butter is cut up into smaller pieces (about 10-20 pulses)

4. Slowly add water through processor chute while pulsing. (about 10 more pulses)

5. Remove processor lid and the mixture should resemble corn meal. To test the dough pinch up some of the flour and it should make a form.

6. This mixture will weigh about 1 pound and should make two crusts. Divide flour evenly. I use a kitchen scale and place plastic wrap on top of the scale. Place half of the flour mixture on the scale and weigh out 8 ounces or 0.5 pounds (1/2 pound). Do the same for the other half.

7. Crimp up the plastic wrap towards the center to close and press flour mixture together making a round circle. By doing so this will make it easier when rolling dough out. Place in refrigerator to set 2-8 hours.

READY TO ROLL OUT THE CRUST?

1. Remove crust from refrigerator. Gently remove plastic wrap and place on a lightly floured surface.

2. Roll out crust to make a 9-inch crust. I like using a pastry mat.  

Directions for baking crust for a cream pie

1. Transfer crust to 9-inch pie pan. Prick the entire crust bottom and sides with a fork.

2. Bake at 400 degrees Fahrenheit for 10 to 12 minutes or until lightly browned. Cool.

3. Fill as directed in your recipe.

Directions for warm pies

1. Transfer crust to 9-inch pie pan.

2. Fill as directed in your recipe and bake according to recipe directions.

3. To keep crust from burning we use a pie crust shield.