The BEST pastry is made with Butter - James Beard

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2 ½ c - sifted flour

1 t - salt

12 T - cold butter in 1 T patties

3 to 4 T - ice water

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1. In a large bowl or on a marble slab, sift the flour and salt.

2. Make a deep well in the center of the flour and add some of the butter.

3. Blend the butter with your fingertips, adding butter as necessary until all is distributed in the flour and it has a mealy consistency. (DON'T PRESS IT OR KNEAD IT; JUST FLAKE IT GENTLY)

4. When it is mealy, add 3 to 4 T ice water and work the mixture into a ball. If you need to add more water, add it. (Be careful not to add too much - The less water the better.) The pastry should stick together but not be doughy.

5. Roll the pastry in wax paper and put in the refrigerator for 20 to 30 minutes.

Roll out the Bottom Crust

6. Divide the dough into half and place half on a lightly floured surface.

7. Lightly flour a rolling pin and press down into the center of the dough.

8. Roll gently to the outer edges until it's in a circular shape large enough to fill the pie tin bottom and sides.

9. Roll onto the rolling pin and move it to the tin, gently pressing down to evenly fill the tin and then trim the edges.

Roll out the Top Crust

10. Roll out the top crust in the same manner as above.

11. Once the pie is filled, place the crust over the filling, pressing the edges of the top and bottom crust together and trim off the extra with a sharp knife.

12. Then, using the prongs of a fork or your fingers, indent the edge of the crust into a pattern all the way around the pie.

13. Gash the top crust in two or three places with a sharp knife.

14. Bake according to the recipe.