Jiffy Butter Pie Crust

This rich,all-butter recipe makes two single piecrusts or one double crust pie ;margarine may be substituted for butter, if desired.

2 cups all-purpose flour
2/3 cup butter, chilled -- into 8 piece
3/4 teaspoon salt
1 each yolk of large egg

In a large bowl ,combine flour and salt. With pastry blender or two knives, cut in butter until mixture resembles coarse crumbs

In small bowl, beat egg yolk with 3 tablespoons ice water; sprinkle mixture, 1 tablespoon at a time, over flour mixture; toss with fork to blend lightly but evenly. Add up to 1 tablespoon water, if necessary, until dough begins to form a ball. Knead dough gently 2 or 3 times; flatten into disk shape.

TO MAKE SINGLE CRUST:
On lightly floured surface, roll out half dough to 11 to 12-inch circle (see note); fit into 9-inch pie plate; trim, leaving 1-inch overhang. Dampen underside of hangover with water; turn under; flute edges or make decorative edging as described below. Place in freezer 10 minutes.

Note: Depending on depth of edge or type of edging used for crust, you may need up to full recipe dough. Any unused dough can be frozen, tightly wrapped, for up to 2 months.

TO MAKE DOUBLE CRUST:
Roll out dough as for single crust pie; fit into pie plate; trim. Roll out remaining dough to 11 to 12-inch circle; fit over top of pie; trim, leaving 1-inch overhang. Dampen edges of pastry with water; press together or turn under; flute edge .Cut vents for steam in center of top crust.

PREBAKED PIE SHELL:
Prepare jiffy Butter crust, recipe above, or one 10 or 11 ounce package piecrust mix according to package directions. Roll out half dough; fit into 9-inch pie plate; prepare single crust as directed. After fluting, place in freezer 10 minutes. Heat oven to 425 degrees. Line crust with foil; fill foil with dried beans or rice. Bake 6 minutes. Remove foil and beans; bake 8 to 10 minutes longer until pie shell is lightly. browned. Cool completely on wire rack before filling. Makes one 9-inch pie shell.

ROPE EDGE
Fit and shape pastry crust as in Jiffy Butter Crust recipe; trim to leave 1 1/2-inch overhang. Dampen overhang with water; roll under to make high standing edge. Press right thumb into pastry edge at an angle; press and squeeze pastry between thumb and knuckle of forefinger. Repeat, keeping same angle to make ropelike edging.

LEAF EDGE
Fit and shape pastry crust as in Jiffy Butter Crust recipe, turning edge under. Press flat to rim of pie plate. With sharp paring knife, cut out 1-inch oval-shaped leaves from leftover pastry scraps. Lightly mark veins on leaves. Dampen rim of pastry crust with water; place leaves in slightly overlapping pattern around edge; press gently but firmly to adhere.

SCALLOPED EDGE
Fit and shape crust as in Jiffy Butter Crust recipe, turning edge under. Place forefinger of left hand inside crust edge. Using thumb and forefinger of right hand, pinch around left forefinger to make wide scallops. Repeat around border, making sure scallops are same size.

BRAIDED EDGE Fit and shape pastry crust as in Jiffy Butter Crust recipe, turning edge under. Press edge flat to rim of pie plate. Roll leftover pastry into long thin rectangle; cut into long strips, 1/4-inch wide. Weave strips into one long continuous braid to fit around rim of piecrust. Brush rim with water; set braid in place; press gently to adhere SUNBURST EDGE Fit and shape pastry crust as in Jiffy Butter Crust; trim edge exactly to fit pie plate rim. Cut pastry edge at 1/4-inch intervals, making each cut 3/4-inch long. Dampen cut edge with water; fold over each pastry section into triangle, pressing to seal.