Categories: Pies, Desserts 
      Yield: 6 servings 
  
      2 c  All-purpose flour                 3/4 ts Salt 
    2/3 c  Butter, chilled,into 8 piece        1 ea Yolk of large egg 
  
  This rich,all-butter recipe makes two single piecrusts or one double crust 
  pie;margarine may be substituted for butter,if desired. 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" circle(see note);fit into 9" pie 
  plate;trim, leaving 1" 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" circle;fit over top of pie;trim,leaving 
  1"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" 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"pie shell. ROPE EDGE Fit 
  and shape pastry crust as in Jiffy Butter Crust recipe; trim to leave 1 
  1/2" 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" 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"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" 
  intervals, making each cut 3/4" long.Dampen cut edge with water;fold over 
  each pastry section into triangle,pressing to seal.