Mrs. Miller’s Pie Crust

Quickly whir dry ingredients in the food processor or bowl and pastry cutter or knives for cutting in butter. Sprinkle in butter cubes and pulse quickly until crumbly. Don’t overdo! There should still be small bits of butter for a flakier crust. The less the dough is handled the better. Drizzle in cold water and pulse just until dough comes together. Divide into two rounds, one for bottom crust and second for top crust, and roll out with a rolling pin. Place one round in pie pan (don’t stretch the crust or it will shrink) and fill with pie filling. Cover with second crust and crimp edges. Cut holes in top crust for venting. Bake according to pie directions.
Optional: brush top with milk and sprinkle with sugar before baking for shinier top.