There is nothing like a homemade pie crust. If you think it's hard, try this recipe. It will make every pie, sweet or savory even better.

Pie Crust

Ingredients for Double crust ( 9” x 12" casserole):

Note: To use this crust for a sweet pie, add 1 to 2 tbl sugar, depending on how sweet you like it.

Pre-heat oven to 375 degrees:

Crust Preparation in Food Processor:

In the bowl of a food processor, combine flour and salt.
Add cubed butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.
With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds.
To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.
Divide dough into two almost equal balls. Flatten each ball into a disc and wrap in plastic.
The “half” that is ever so slightly bigger will be the bottom.
Transfer to the refrigerator and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.

Crust Preparation by hand:

Combine flour and salt in a large bowl.
Add cubed butter, and work into flour with fingertips by pressing butter cubes into flat discs, then incorporate into flour until it resembles coarse meal.
Add ice water in slowly working with your fingers until dough holds together without being wet or sticky.
To test, squeeze a small amount together. It should hold together. If it is crumbly, add more ice water, 1 tsp at a time.
Divide dough into two almost equal balls. Flatten each ball into a square and wrap in plastic. It’s easy to shape it now while it’s not cold.
The “half” that is ever so slightly bigger will be the bottom.
Transfer to the refrigerator and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.