A Foolproof Pie Crust

A good pie crust can make or break even the best of pie fillings, fruit or custard. I have to admit that if time is running short I do use a mix for my pie crust, but if I absolutly have to use one this is the best. Krustease piecrust made by Conttinental Mills is the best "store bought" that I have tried.
If you are looking to perfect or learn to make a great, flaky pie crust I have come across a great recipe from a well known baker. Martha Stewart has anamazing and easy pie crust that's perfect for all your pies, sweet or savory. Remember all ingredients need to be COLD!! I recomend measuring your flour, butter and water and putting it in the freeer for 30 min. that way you ensure everything is cold and your crust comes out flakey.

Ingredients:
Servings:
8Servings Size


2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup unsalted butter, cut into 1 tbsp. pcs., very cold
1/4-1/2 cup cold water
Change Measurements: US | Metric

Directions:
Prep Time: 15 mins

Total Time: 15 mins
1 Put the flour, salt and sugar into a food processor and pulse once or twice.
2 Add the butter and process until the mixture looks grainy.
3 Then slowly, while pulsing, add the water until you can form the dough by pressing it between your fingers.
4 Decant the loose dough onto a piece of plastic wrap.
5 Using the wrap, fold the loose dough towards the middle and press with the back of your hands to form dough.
6 Split into two pieces and wrap each and chill for at least 4 hours before using.
7 Dough can be made ahead for up to one week.