Pie Crust

For a 9 inch, 2 pastry pie crust

2 ½ cups all purpose or pastry flour
1 teaspoon salt
1 teaspoon to 1 tablespoon sugar (for a fruit pie. Omit sugar for a savory pie.)
1cup cold butter, cut into chunks
¼ cup cold water

Add the first three ingredients to mixer bowl. Using the flat beater stir until combined.

Continue on stir speed, add butter, stir until the butter is mixed in well and the flour has a sandy consistency.

Add cold water stir until all dough clings to the flat blade.

Shape dough into two disks and refrigerate until ready to use.

Roll and use as needed bake at 425 or as recipe you are using suggests.

Adapted from  www.pioneerwoman.com