Pie Crust

• FIrst! cut your butter into small cubes and put back in refrigerator to keep cold.

  Whisk flour, sugar and salt in a large bowl.

  Add the butter cubes and using a pastry cutter or your fingertips (my favorite), cut or rub butter and flour mixture together until resembles coarse meal.

  Sprinkle about 6 Tbs.of the cold water all around and keep mixing until dough looks "shaggy" . Add just enough additional water so that mixture holds its shape and forms a soft dough.

  Divide the dough in half and shape each half into a disc. Wrap each disc in plastic wrap and place in refrigerator, for at least an hour before rolling out.
• Lightly flour a sheet pf parchment paper and roll out one disc to 12-14" diameter and about an 1/8" thick.

  Transfer dough to pie plate and carefully press it into plate,leaving about and inchof hang over.