Recipe: Pie Crust
2 Sticks butter, cold and cubed
3 Cups Glynis’ Kitchen Scratch Mix
1/4 – 1/3 Cup ice water
Directions: In a food processor, pulse blend Glynis’ Kitchen Scratch Mix and butter cubes until it looks like coarse meal. If you don’t own a food processor, you can place the ingredients in a large bowl and use a fork, your fingers, or two knives to work the mixture until it resembles cornmeal with pea-sized pieces of butter in it.
Add in the ice water 2 tablespoons at a time until the mixture comes together. You may not need to use it all.
Remove mixture (that is now a dough ball) from food processor or bowl onto a piece of plastic wrap. Divide it in half. Flatten it slightly to form two disks. Wrap each disk in plastic wrap and refrigerate for 30 minutes.
Sprinkle a little of Glynis’ Kitchen Scratch Mix onto a flat surface. Roll out each disk into a 10-11 inch circle to make a 9 inch pie, bottom and top crusts. Don’t throw away the scraps. Use shaped cookie cutters to make a pretty design on the top crust.