They key component to any amazing pie is a golden, flaky crust that’s equal parts light and crisp. Making the perfect pastry crust can sometimes seem like a truly arduous task. But, the process is actually very simple. One benefit of making homemade pie crusts instead of buying a pre-made version is all of the flavorful additions that can be added to create a flavor filled medium for showstopping dishes. Fresh herbs like rosemary, thyme, basil, or parsley are the foundation for meat pies, pot pies, and even casseroles. How does a tomato pie with a basil crust sound? Pretty damn good. 
RECIPE:
1 1/4 cups sifted all-purpose flour
1/2 teaspoon salt
1/2 teaspoon sugar
1 tablespoon fresh herbs, finely chopped or 1/2 teaspoon dried herbs
8 tablespoon cold butter, cut into 1/2 inch cubes
3-4 tablespoons ice water
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1. Sift together flour, sugar, and salt in a large bowl. Add herbs and stir well to combine with the other dry ingredients.
2. Cut in butter with a pastry blender until the mixture resembles coarse crumbs.
3. Add the ice water a little at a time and stir briskly.
4. Form the pastry into a ball, and chill in the refrigerator for up to 30 minutes before using.
5. Roll the pastry onto a floured board and roll into a 9 1/2 inch circle. Fit into the pie plate and flute the edges.
Make mini crusts by rolling out the pastry and then using a cookie cutter to create mini shells. Place in a greased muffin tin and shape to fit. 
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