4 oz goat milk butter (frozen)

1 1/4 to 1 1/3 cups of flour

1 tsp sugar

1/2 tsp salt

3+ Tbsp ice water

1 egg yolk (optional)

For top crust, use the same proportions above.

Mix the dry ingredients and cut in the cold, cold butter using a food processor, pastry knife or a good old fork. Add the ice water and mix with wood spoon so the butter crumbles clump together. Form the dry dough into a ball by hand. Wrap in wax paper and flatten. If the ball breaks into pieces when you flatten it, it is too dry.  If so, dampen your hands to reshape the ball and try again. Chill for an hour. Make a second batch if you need a top crust.

Place the chilled dough on a floured board and pound it flat. Roll the dough thin to fill your pie plate. For the bottom crust, turn the dough over your rolling pin to place it in the pan. Tuck the top crust over the edge of the bottom crust. Shape the edges. If you like, brush a wash of an egg yoke and a splash of water and chill for 30 minutes to set. 

Bake at 400 degree oven for 20 minutes, cover with a pie shield and reduce the oven to 375 degrees for another 45-60 minutes.