mama baker's homemade pie crust

How To Make mama baker's homemade pie crust

• 
  1

  Butter all cut up.
• 
  2

  Ice cold water.
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  3

  Combine flour, salt and sugar in your food processor, and pulse to mix.
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  4

  Put all butter in there and pulse 10 or so times.
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  5

  You will have a coarse type of mixture. It will be crumbly and we want it to stay this way.
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  6

  While you are pulsing your crust slowly add a little water at a time, checking after every 1 or 2 tablespoons of ice cold water. When it looks like this you are where you should be!
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  7

  Pour it out on a clean dry surface and it will be a pile like this
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  8

  You can press your hand down on the crust to start putting it together.
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  9

  Work it fast and make a large ball.
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  10

  Cut in to two. Wrap in cling wrap and put in fridge for at least an hour, but up to a couple days. You see three here because I made the recipe one time, then halved it for a third pie.
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  11

  Take your crust out and let it rest for a few minutes, in the meantime flour your surface and prepare to roll.
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  12

  roll your dough a little bigger than your pan 12 or 13 inches or so.
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  13

  Here are two of the three pie crusts.
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  14

  I'm doing two pumpkin and one sweet potato.
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  15

  After baking in a 425 degree oven for 15 minutes, then 50 minutes in a 350 degree oven.
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  16

  Just one more picture of the two. I'll add the sweet potato later. I wished I wrote down recipe, I just threw it together.
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