Pie Crust

2 Cups Cup4Cup Flour (Or President's Choice Multipurpose GF Flour works too)

1 Tbsp Sugar

1 Tsp Salt

1 Cup Cold Butter

2 Egg Yolks

1/3 Cup Ice Water (Mix 3 Tbsp with egg yolks then add 1 Tbsp at a time to flour mixture as needed)

1. Combine flour, sugar, and salt to a larger bowl and mix untill well incorporated

2. Cut your cold butter into small chunks and add to flour mixture

3. Use a pastry blender and/or your hands and break up the butter until crumbled well within the flour mixture

4. Add the yolk/water mix 1 Tbsp at a time while mixing between untill flour mix starts coming together. I usually use Just under the full amount.

5. Divide dough in 2

6. Kneed your Ball of dough until more thoroughly combined on a counter before rolling out.

7. Use AS MUCH EXTRA FLOUR as needed for under and on top of dough while rolling out with rolling pin to prevent sticking.

8. Use Pie Crust for whatever recipe (dessert pies, or chicken pot pie)! Can Also be divided smaller for tarts!