Pie Crust

The following crust recipe is by far the best one I've tried.  It does not leave that aftertaste that an oil crust or butter/shortening crust will leave.

Step 1: Combine 4 cups flour with 2 sticks of butter cut into pieces

Step 2: Using a pastry cutter (or a pair of knives, or even your fingers) cut the butter into the flour.  You can use a food processor for this, however, it can cause the crust to get tough 

Step 3: Add small amounts of cold water just until the dough will hold together when you squeeze it

Step 4: Put in a zip top bag and refrigerate for at least 30 min.  

This makes enough for 2 pies each with a top and bottom crust (or 15-18 mini pies)

**Moose Tip: for easy entertaining make the crust a day ahead**