Sense of Home Kitchen
~from the Sense of Home Kitchen~
Makes 2 pie crusts
2 cups flour (preferably whole wheat)
1 teaspoon salt
3/4 cup cold butter
1/4 cup ice-cold water
Mix flour and salt together. Cut butter into flour mixture using a pastry cutter until mixture is pea size crumbs. Then add water and mix with hands just until it forms a ball, do not overwork. Add more water by the tablespoon if dough is too dry to form a ball, however the ball should be on the dry side and not too moist or sticky.
Flour working surface, divide dough into two balls, roll out dough into a circle to fit your pan. Flour rolling pin and starting on one side roll dough onto pin and unroll into ungreased pie pan. Flute edges with thumb on one hand and thumb and index finger on the next, pinching the dough to make points. Bake according to quiche or pie recipe.