This a buttery and rich dough -
perfect for both sweet and savory pies.
Pinch of Saffron (optional) (you can use yellow food colouring if you want the colour).
1/2 cup water
1/2 cup (1 stick) unsalted butter
3 cups flour
2 egg yolks, slightly beaten
Heat your oven to 350.
Dissolve the saffron in the water. Meanwhile, rub the butter into the flour with your fingers or use a pastry cutter until the it resembles small peas. Mix together the water and egg yolks and add into the flour. Stir until all flour is wet. If the mixture is still dry add 1 tablespoon water at time mixing well until all the pastry dough just sticks together.
You can make this one regular sized pie with 2 crusts or even up to 4 small pie shells. Be sure to roll the pastry out thin.
If you need a precooked shell:
Once you have your pastry in the shell, poke holes in it with a fork several times - this will help the crust from puffing up. Then place in your oven and cook for 10 minutes - do not let it brown unless you need a pie that calls for a fully cooked crust.
Remove from oven and let cool. Your pie shells are ready to fill.
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