All-Butter Pie Crust

1. 1

   ["Put the butter, flour and salt in the food processor, pulse lightly until the mixture resembles wet looking fine particles (some recipes say pea sized).", "Add water, 1 tablespoon at a time, pulsing a couple times after each tablespoon.", "Keep adding water until the dough just starts to gather into larger clumps.", "Split the dough in half and place into 2 re-sealable plastic bags, pat each into a disk.", "Let sit in the refrigerator for 30 minutes...at least.", "Remove 1 of the disks to a flour work surface.

2. 2

   Roll out to a 10 or 11 inch round. Fit the dough into a 9 or 10 inch pie pan.", "Add filling to the bottom crust.

3. 3

   Roll out and cover with the 2nd disk of dough, seal and crimp.", "Brush top crust with a milk & cream mixture and make slits throughout to let the steam escape.", "Copy and Paste this link for pictured instructions: http://lapadia.wordpress.com/2010/09/13/pie-crust/"]

* Per serving · 4 servings · Values may vary.

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