Cookie Crust Pie Dough

• ¼ pound unsalted butter, at room temperature
• ¼ cup sugar
• 2

In a medium bowl, cream together the butter and sugar.

Add the eggs and blend thoroughly.

Add the flour and blend, gradually adding the water, until the dough forms walnut-size balls.

Shape the dough into a ball, wrap in waxed paper or plastic, and refrigerate for at least 20 minutes before using.