2 c. sifted flour
1 tsp. salt
3/4 c. butter
4 1/2 tbsp. ice water

In a bowl combine flour and salt. Add butter. Mix until grainy. Sprinkle with water. Mix to moisten. Form dough into a ball. Chill until ready to use. Divide almost in half. Use larger half for bottom. Roll out each half between 2 pieces of waxed paper. Remove 1 piece of paper from large half. Place larger half paper side up in a 9 inch pie pan. Peel paper. Fit dough into pan. Trim, leaving a 1/2 inch overhang. Fold under.

Pour in filling. Peel all paper from top half of dough. Cut slits in center; place over filling. Trim, leaving a 1/2 inch overhang. Fold under and flute edges. Bake as recipe requires. Yields two 9 inch pie crusts.