Pie Crust

This is a nice flaky pie crust good for all sorts of yummy sweet pies. Note: Make sure your butter is COLD!

1 1/4 Cups Flour (I used whole wheat and it was awesome)
130 Ml Butter (8 Tbsp)
1/2 Tsp Salt
1 Tsp Sugar
3-4 Tbsp Ice Cold Water

Make sure your butter is cold! Cube your butter and freeze it for a few hours or overnight.

Combine dry ingredients in a food processor. Add half of the frozen butter cubes and pulse until slightly combined with flour mixture. Add remaining butter and pulse until combined into a coarse texture with small butter chunks. Add ice water a table spoon at a time and pulse after each spoon of water. When its done it should hold together when you pinch it.

Remove mixture from food processor and place on clean smooth surface. Firmly press the mixture into the surface and form into a hokey puck shape. Wrap in plastic and refrigerate for at least 1 hour before rolling into a crust.

When ready, unwrap your puck and place on a lightly floured surface to rest for about 5-10 minutes to slightly warm it up so its more pliable for rolling.

Roll into a 12 inch circle, then gently fold in half and place in a 9 inch pan. Gently unfold and press into the pan. Fill it with something yummy like pumpkin, squash, or sweet potato filling and bake it!