Pie Crust (makes 2 pie shells or a top and bottom crust)

2 cups flour
1 stick butter

Chop together using forks, butter knives or pastry cutter (I use a food processor for crust now.) until butter is the size of peas.   Add 6 TBSP water and mix with butter knife - never your hands, minimum contact with hands - until one lump is formed. Then pick up the lump and knead it for maybe 10 seconds or so and cut in half. Form into a ball and place on floured flat surface. Roll out dough periodically dusting with flour turning and flipping. Do it as often as you need so it doesn't stick. Trim 2 inches larger than pie plate. You may want to place pie plate upside down on top of dough to be more accurate. Place dough in pan and press lightly down into it. Pour in pie filling and cover with top crust done as above. Trim top crust and bottom crust together about 1/2 - 1 inch from edge of pan and turn the edges under together all around. Go around again pinching or pressing edges to make whatever design or edge you want. At this point you can either poke a center hole for steam to escape or roll out left over dough and hand cut a design: a flat heart shape (apple), a stem and leaf. Place in center of top crust. After the pie has baked for about 15 min., I like to brush the crust with milk so it gets shiny and golden. You can use a pastry brush, new paint brush or the rolled up corner of a napkin or paper towel. Bake for about 45 min. to an hour at 350 degrees.