This recipe is from my Grandma Norma’s dear friend Alys. Turns out flakey, delicate, and oh so buttery! Yields three pie crusts

• 3 cups flour
• 1 tsp salt
• 3 sticks butter
• 5 TBS cold water
• 1 large egg, beaten
• 1 TBS white vineagar
• 1 TBS butter (for greasing pie pan)

Add flour and salt to a food processor and pulse once. Cut butter into flour mixture and pulse until mixture resembles coarse crumbs.

Beat egg along with the cold water and vinegar and gradually add to food processor and pulse until the mixture comes together. Turn out on to a floured surface, and divide into three portions. Cover each with plastic wrap, flatten slightly and chill in the fridge for 30 minutes.

When ready to use, unwrap and place on a floured surface. Roll out in a circle until dough is slightly bigger than pie pan. Fold in half, say a prayer, pick it up ever so gently, and move it to your pan. Keep your enemies close, and keep your pie pan closer! Cut off excess, tucking in the raw edges, and pinching or decorating the crust as desired. Prick the bottom with a fork several times, and fill with your favorite quiche fillings, or galette fillings, or of course, pie fillings!