eldriwolf

The apples have got me thinking about pie crust, as well as apple butter.
This 'recipe' makes Any amount of pie crust. From a very small 'Sugar pie'/ cinnamon twist, on to Many large double crusts.
It is Proportions of ingredients. Be they Tablespoons, or Cups or multiples thereof

One part Butter(or lard,or shortening)
Two parts flour(*)..Usually wheat, but some times partially nut meal, rice flour etc)
One half part liquid.(Water, milk, broth)
..(*)Spices, Sugar, Salt as desired...

So for example:
one cup of butter,
two cups of flour,
half a cup of liquid.

Cut the fat into the flour, and spices.
(Work Quickly), till the lumps are roughly pea sized.
(*It Can help if it is chilled a bit.)
Cut in the water just till it starts to ball up, put it on a floured board, knead it Very Breifly, roll it out.
*The butter bits make layers*.
( The flaky part of the crust)


*Folks get hung up on keeping things Cold but I have made crust on hot day with everything at room temperature. Just
*Do Not* Over handle things.
Keep those bits of fat as individuals as long as you can

PS to make it clear, the amount of liquid, will Vary with the weather... You might not need it all, might even need a bit more.
Extra flour on the place you are kneading, ( pastry cloths are great!) will help,if you got it sticky, too wet