Makes Two 9” pie pastries, most versatile pastry
Prep Time: 30 minutes

Ingredients
1 1/2 cups All Purpose Four
2 Tbsps Confectioner’s Sugar
Dash of Salt
12 Tbsps Unsalted Butter
1 Chilled Egg
Water if Necessary, A Tbsp at a time

Tools
Food Processor, Fingers or Pastry Blender (your choice)
Medium Bowl
Plastic Wrap

Directions
Using a bowl or food processor, mix dry ingredients. Cut chilled butter, lengthwise twice and then cut into cubes. Mix with a pastry blender or pulse with a food processor. Beat the chilled egg and mix in with ingredients. After a light mixing, check pastry by holding a handful and squeezing. When squeezed does the pastry hold together. If yes, do not add water. If it doesn’t hold together, add a Tbsp of water at a time, until it holds together. Be careful not to make your pastry too wet. Knead pastry on the counter lightly, only to have if form a ball. Wrap and place in refrigerator for at least 30 minutes.

Use your favorite pie filling and you have a pie.