Have you struggled with making the perfect pastry? The secret is in keeping the ingredients cold and using enough water. This crust is light and flaky and works for me every time. For extra flaky crust freeze for 30 minutes before baking.

Pie Crust:

1 c flour

1/2 tsp salt

1 tsp sugar

1/2 c butter

1/4 c ice water or enough to make a dough that holds together well.

Step one:

Assemble all of your ingredients. If you can, put everything in the fridge to chill for a half hour or so. The colder you can keep your ingredients the better. Mix flour, salt and sugar together.

Step 2:

With the fingers, working quickly cut or rub the butter into the flour until it forms a coarse, crumbly mixture. Dip fingers in ice water if necessary to keep butter form melting as you work.

Step 3:

Add enough water to make a dough that sticks together and does not crack when you work with it. You may need a little more or a little less depending on the flour, the weather, the altitude etc. This is not engineering, folks, be flexible. As you pull the dough into a ball it should feel somewhat like play-do and should not crumble.

Step 4:

Roll the dough on a floured surface, keeping it in a circular shape. Roll it up on the rolling pin after every couple of rolls and turn it over to make sure it does not stick.

Fit gently into the pie pan. Flute edges by pinching between thumb and forefinger. For a baked, unfilled crust prick with a fork. Brush with egg yolk and sprinkle with sugar to keep crisp if desired.

Bake at 425 until golden brown, about 10 minutes, or as directed in recipe.