Pie Crust

This is a handy recipe to keep around, and so easy to make!

6 T. unsalted butter
¾ c. flour
¼ t. salt
1½-2½ T. milk

Using a fork or your fingers, mix butter with flour and salt until it resembles peas and crumbles.  Drizzle the milk in bit by bit, using the fork or a spoon to blend the crust until it just sticks together. (It may not require all the milk.)  Pat into a disc shape and wrap in plastic.  Chill at least 20 minutes.

On a floured plastic cutting mat, roll into a circle slightly larger than your pie pan.  Invert into pie plate.  Adjust to center; trim edges till even.  If desired, flute or pinch edge to make it fancy.  Bake the scraps and serve them with honey, jelly, or whipped cream.  :)

Makes 1 9-inch pie.  Double for a two-crust pie.