This is a best-of recipe, just in time for Thanksgiving pies.
Here is an easy pie crust for everyone.
I usually make my crust by hand unless I am making 100+ pies….not this year! 
A suggestion, double. Freeze your left over crusts already rolled out or in a dough ‘disc’
Andrea Charroin’s Easy Pie Crust
2.5 cups flour1 teaspoon salt
2 sticks ( 1/2 lb.) unsalted, cold butter 1/4 cup ice water
In a medium size mixing bowl:
Cut butter into small bits. Let’s say dime size.
Toss into the flour and salt mixture
Using the best kitchen tool ever…YOUR HANDS work the butter into the flour until the flour/butter mixture looks like rocky sand.
SLOWLY add the ice water, there are times when you won’t need all of the water, and times you might need a little more. Work the water into the flour until JUST combined. Take a small handful of the dough, squeeze. If the dough holds a shape, you are done.
Form into 2 rounds. Wrap or place in your favorite container. Let rest in the fridge for about 30 minutes.
Make your favorite pie!
