Pie Crust Tutorial

1 C. ( 227 g) 2 sticks very cold butter (I cut my butter into about 16 small pieces, put them on a plate and place the plate in the freezer for about 15 minutes before using in the recipe)

2 C. ( 284 g) all-purpose flour

1 T. sugar

½ t. salt

⅓ C. ice water, plus an additional tablespoon or two if needed

1 large egg, lightly beaten with 1 t. water

Note: Ingredients may have been altered from the original.

Directions at melskitchencafe.com

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