Pie Crust

This is my incredibly easy pie crust recipe I use for desserts and even quiches. I can never seem to find the pre-made ones in the store so I always end up making my own.

Ingredients:

1 1/3 cups all-purpose flour
½ teaspoon salt
1 sticks of butter, chilled and cut into pieces
5 to 8 tablespoons of ice water

Directions:
Add the flour and salt into a food processor and pulse several times.  Put cold butter into the mixture several pieces at a time, pulsing several times for each addition and taking care that the butter remains chilled. The butter should be thoroughly incorporated. Add the first 5 tablespoons of ice water and mix until just moistened. Then  add the remaining tablespoons of water one at a time, mixing thoroughly after each addition. Don’t add too much water! Only add as much as needed for the dough to form a ball in the mixer and almost clean the sides of the bowl. When it does this, turn the food processor off and remove the dough from the bowl.Form the dough into a ball and flatten it into a disk. Chill a few minutes in the freezer, until cold from still pliable. Remove from freezer and place on a well floured piece of wax paper. Using floured hands and a floured rolling pin, roll the dough out into a 12 inch circle. Fold the circle in half, then in half again, and place the point in the center of a 9 inch pie pan. Carefully unfold the dough and fit in into the pan. Trim any overhanging pastry, and if desired, press the tines of a fork into the rim of the crust, to create a pattern.