Pie Crust

2 cups flour

1 cup cold butter, cut into cubes

1/2 cup ice cold water

1 tsp salt 

Blend flour, butter and salt together using a pastry blender until it resembles cornmeal.

Add ice water stirring until all water is gone. Divide in half. Refrigerate for 30 mins. Roll one half on floured surface for bottom crust. Use the other half for top crust, or freeze to use later if you only need one crust.

Recipe: ALBC Women