Eileen's Pie Crust

2 1/2 cups of flour (2 c. unsifted)
1 t sugar
1 t salt

using a steel blade pastry cutter, cut in

1 cup butter

cut until no butter piece is larger than a pea

1/3 cup + 1 T ice water

mix 1 T water with
1T flour mixture

cut it into the flour mixture

Then add the 1/3 cup water and cut until mixed, can use your hands if easier. Don't let the dough get too warm. The butter needs to stay cold.

Once you have a dough that holds together, refrigerate for a bit, maybe 30 minutes. Then roll out and place in pie pan, refrigerate again if it's warm.  Add filling and a top crust if desired and bake.