Easy Mini PIe Crusts

 1 1/4 cup flour

1/2 tsp salt

1/4 TBSP sugar

1 stick cold milk

1-4 TBSP ice water

Stir together half of the flour (about 3/4 cup), the salt and the sugar in a mixing bowl.  Slice butter into cubes and start cutting into the flour mixture with a cutting tool. (A fork or a cheese grater—- you could use a food processor if you have one.)  Cut butter in just until you have pea sized pieces or smaller.   It should look like pea sized pieces or smaller.  It should look like bread crumbs.  Add the rest of the flour and cut it in just enough so it’s combined.   Start adding the ice water a TBSP at a time— just until it forms a dough.  Wrap dough in plastic wrap and refrigerate for at least 30 minutes.   When ready to use, roll out on a floured surface to desired size.  IF using a top crust, split dough in half before rolling out.  Line pie pan with dough and cut off excess edges.  Fill with desired fruit filling then place other rolled out dough on top.  Crimp edges and cut off excess again.  Cut a couple slices in the top crust.  Bake pie @ 375 for 30 minutes.  Check to make sure crust doesn’t burn.  HINT... dough can be refrigerated for a few days or frozen up to 3 months.  

=thanks Beckie Egli for this recipe