Servings: This makes 2 pie crusts

Stick and half of butter Stick and half of butter
2 cups flour 2 cups flour
7-8 Tbsp water 7 to 8 Tbsp water
1/4 cup sugar (1/2 ??) ¼ cup sugar (½ ??)

Cut cold butter into flour using fork until every piece of butter is smaller than a pea. Add sugar. Add cold water (you don’t want the butter to melt) 2 tbsps at a time mixing it in the flour/ butter mixture as you go. Divide into 2 parts. Shape into round circle on floured surface. Roll out in a wagon wheel motion. Roll the edge over the rolling pin and keep rolling then put pie pan where the dough was and roll the dough back over the pan. Press in the bottom (only fork it if you are baking it first, like for a custard pie) and roll up edges trimming excess. Reuse excess to patch holes. Zig zag crust edge with knuckle.