2 c  All-purpose flour
3/4 ts Salt
2/3 c  Butter,chilled,cut into 8 pi
1    Yolk of large egg

This rich,all-butter recipe makes two single piecrusts or one double crust
pie; margarine may be substituted for butter,if desired.
In a large bowl,combine flour and salt.With pastry blender or two
knives,cut in butter until mixture resembles coarse crumbs.In small
bowl,beat egg yolk with 3 tablespoons ice water;sprinkle mixture,1
tablespoon at a time,over flour mixture;toss with fork to blend lightly but
evenly.Add up to 1 tablespoon water,if necessary,until dough begins to form
a ball.Knead dough gently 2 or 3 times;flatten into disk shape.
TO MAKE SINGLE CRUST:On lightly floured surface,roll out half dough to 11
to 12″ circle(see note);fit into 9″ pie plate;trim, leaving 1″
overhang.Dampen underside of hangover with water; turn under;flute edges or
make decorative edging as described below.Place in freezer 10
minutes.Note:Depending on depth of edge or type of edging used for
crust,you may need up to full recipe dough.Any unused dough can be
frozen,tightly wrapped, for up to 2 months.
TO MAKE DOUBLE CRUST:Roll out dough as for single crust pie; fit into pie
plate;trim.Roll out remaining dough to 11 to 12″ circle;fit over top of
pie;trim,leaving 1″overhang.Dampen edges of pastry with water;press
together or turn under; flute edge .Cut vents for steam in center of top
crust.
PREBAKED PIE SHELL:Prepare jiffy Butter crust,recipe above, or one 10 or
11 ounce package piecrust mix according to package directions.Roll out half
dough;fit into 9″ pie plate; prepare single crust as directed.After
fluting,place in freezer 10 minutes.Heat oven to 425 degrees.Line crust
with foil;fill foil with dried beans or rice.Bake 6 minutes.Remove foil and
beans;bake 8 to 10 minutes longer until pie shell is lightly browned.Cool
completely on wire rack before filling.Makes one 9″pie shell.
EDGINGS: ROPE: Fit and shape pastry crust as in Jiffy Butter Crust recipe;
trim to leave 1 1/2″ overhang.Dampen overhang with water; roll under to
make high standing edge.Press right thumb into pastry edge at an
angle;press and squeeze pastry between thumb and knuckle of
forefinger.Repeat,keeping same angle to make ropelike edging.
LEAF: Fit and shape pastry crust as in Jiffy Butter Crust recipe, turning
edge under.Press flat to rim of pie plate.With sharp paring knife,cut out
1″ oval-shaped leaves from leftover pastry scraps.Lightly mark veins on
leaves.Dampen rim of pastry crust with water;place leaves in slightly
overlapping pattern around edge;press gently but firmly to adhere.
SCALLOPED: Fit and shape crust as in Jiffy Butter Crust recipe,turning
edge under.Place forefinger of left hand inside crust edge. Using thumb and
forefinger of right hand,pinch around left forefinger to make wide
scallops.Repeat around border,making sure scallops are same size.
BRAIDED: Fit and shape pastry crust as in Jiffy Butter Crust recipe,
turning edge under.Press edge flat to rim of pie plate.Roll leftover pastry
into long thin rectangle;cut into long strips,1/4″wide.Weave strips into
one long continuous braid to fit around rim of piecrust.Brush rim with
water;set braid in place;press gently to adhere.
SUNBURST: Fit and shape pastry crust as in Jiffy Butter Crust;trim edge
exactly to fit pie plate rim.Cut pastry edge at 1/4″ intervals, making each
cut 3/4″ long.Dampen cut edge with water;fold over each pastry section into
triangle,pressing to seal.