Title: Butter pastry
 Categories: Pastry, Desserts, Pie
      Yield: 1 Servings
 
      1 c  All-purpose flour
      1 tb Granulated sugar
      3 tb To 5 Tbsp cold water
        pn Salt
    1/2 c  Cold butter
 
  1.  Blend flour, salt, and sugar together in a large bowl. Cut butter
  into 1/2-inch cubes and add to flour mixture. Using a pastry blender
  or 2 knives, cut butter into dry mixture until it is the consistency
  of coarse meal.
  
  2.  Gradually sprinkle 3 tablespoons water over flour mixture, using
  a fork to work liquid into flour.  Then work in just enough remaining
  water so dough can be gathered into a firm ball.
  
  3.  Flatten ball slightly with the palm of your hand. Wrap pastry and
  refrigerate at least until chilled, about 30 minutes. Pastry will
  keep well in the refrigerator for several days. It also freezes well.
  
  DOUBLE CRUST PIE;  Follow recipe instructions given to make a 9-inch
  pie shell, using 2 cups all-purpose flour, 1/4 teaspoon salt, 2
  Tablespoons granulated sugar, 1 cup cold unsalted butter and 7 to 10
  tablespoons cold water.