Butter Pie Crust

If you need the pie shell cooked, preheat the oven to 425 degrees.

Measure out flour, salt and sugar and put into a food processor. Add the butter. Put the lid on and pulse 10 times or until butter is broken up to pea-sized pieces or smaller. Turn processor on and pour in egg. While still running, add 1 tablespoon of the water at a time. Once everything is mixed, turn the food processor off.

Dump onto a lightly floured surface and knead into a ball. Put in a plastic sealable bag or wrap with plastic wrap. Refrigerate for at least 1 hour.
Split the dough in half. On a floured surface, roll out dough. Roll around rolling pin and unroll onto pie pan. Form the crust to the pan and cut off excess (clean scissors work best). Makes at least two 9-inch pie crusts.

Keep refrigerated if not using it right away. If you need it baked, poke bottom of crust with a fork all over and then bake for 25 minutes or until golden brown.