1 c  All-purpose flour
1 tb Granulated sugar
3 tb To 5 Tbsp cold water
pn Salt
1/2 c  Cold butter

1. Blend flour, salt, and sugar together in a large bowl. Cut butter into
1/2-inch cubes and add to flour mixture. Using a pastry blender or 2
knives, cut butter into dry mixture until it is the consistency of coarse
meal.

2. Gradually sprinkle 3 tablespoons water over flour mixture, using a fork
to work liquid into flour. Then work in just enough remaining water so
dough can be gathered into a firm ball.

3. Flatten ball slightly with the palm of your hand. Wrap pastry and
refrigerate at least until chilled, about 30 minutes. Pastry will keep well
in the refrigerator for several days. It also freezes well.

DOUBLE CRUST PIE; Follow recipe instructions given to make a 9-inch pie
shell, using 2 cups all-purpose flour, 1/4 teaspoon salt, 2 Tablespoons
granulated sugar, 1 cup cold unsalted butter and 7 to 10 tablespoons cold
water.