• In a food processor or a large bowl, mix dry ingredients.
• Cut in butter or butter alternative just until mixture resembles a coarse meal. Add egg or egg alternative*, water and mix until dough forms a ball.
• Place between 2 sheets of parchment or wax paper, flatten to about a 4” disk. Refrigerate for 30 minutes. Roll out chilled dough to a 9-10” circle.
• Transfer to pie plate, removing paper. Add filling and bake according to pie recipe.

For Savory Pie Crust: eliminate sugar. Makes one 9” pie crust.

Chef’s Notes:

• This recipe doubles easily. For a large pot pie or for a pie with a double crust simply double your ingredients.