Flaky Butter Pie Crust

Ingredients

• 1 quart flour
• 1 cup butter
• 1 cup cold water
• 1 teaspoon salt

Method

1. 1 Sift salt and flour together, reserving a little flour for the board.
2. 2 Cut butter into flour with a knife.
3. 3 Add water a little at a time, mixing lightly with a knife.
4. 4 Turn onto board, roll out, fold, and roll again.
5. 5 For richer top crust, place butter bits on rolled paste, fold, and roll several times.
6. 6 Fold paste, cover, and refrigerate for one hour.
7. 7 Roll paste to 1/8 inch thickness, larger than pie tin.
8. 8 Dust pan with flour, place paste in, lifting sides to fit without pressing.
9. 9 Lay a narrow strip of paste around the edge and moisten to stick.
10. 10 Brush bottom crust with egg white to prevent soaking.
11. 11 Add filling, cover with second pastry sheet.
12. 12 Moisten top edge strip to adhere to top crust, creating three layers at edge.
13. 13 Trim and press edges lightly together.
14. 14 Cut slits in top crust to let steam escape.