Tried and True Double Pie Crust
- ¾ cup butter (real butter that is cold, cold, cold)
- 2 cups all-purpose flour
- 1 teaspoon salt
- ⅓ cup cold milk
Cut the butter into small pieces. Put flour in a bowl, and, with a pastry blender, cut the butter into the flour until mixture is crumb-like. Add salt and milk. Stir well; if it’s too dry, add milk, a little at a time. Form into a ball, and cover bowl with plastic wrap; refrigerate for at least an hour and up to a day. You may wrap the whole ball of dough up and freeze for several weeks.
This recipe comes from Ann Fitzmaurice-Russ in Greensboro and her article and recipe first appeared in the June 2007 issue of Our State.