Butter Pie Crust (2 Crusts)

Sift flower

Add cubbed cold butter into flour and cut the butter into the flour until it resembles a crumble, then add cold water. If it seems too wet, which mine was, add a little bit more flour, about a small handful.

Split evenly in two balls of dough and freeze for 30 mins

Roll out dough in all directions throughout the dough to prevent shrinking.

Fold dough into quarters when transferring it to a pie sheet to prevent ripping. (I.e., fold in half once, and then half again until its shaped like a cone)