GOLDEN VALLEY, Minn. -- Our favorite foodie Beth Dooley served up her secret to a perfect pie - a flakey butter crust - on KARE 11 News @ 4.

Flakey Butter Crust

1-1/2 cups unbleached all-purpose flour
1 teaspoon sugar
1/2 teaspoon salt
6 tablespoons cold unsalted butter cut into small pieces
3 tablespoons ice water, or more as needed

In a food processor fitted with a steel blade, process the flour, sugar and salt. Pulse in the butter until the mixture resembles coarse cornmeal. Drizzle in the water one tablespoon at a time, pulsing, until the mixture begins to clump. Turn onto a sheet of parchment paper or plastic wrap and flatten into a disc. Wrap in plastic or parchment and chill for at least 30 minutes before rolling out (or refrigerate overnight).

Roll out the dough on a lightly floured surface with a lightly floured rolling pin or between two pieces of parchment paper or plastic wrap, into a circle about 10-inches around, 1/8-inch thick. Lift it into the pie pan and trim off the excess dough. Chill the dough while you prepare the filling and preheat the oven to 350-degrees F.

Crushed Meringue Crust - This is light and easy, delicious when filled with whipped cream!

16 ounces meringue cookies
2 pints vanilla ice cream
1 pint orange sorbet

Crush the cookies and cover a pie tin. Gently soon softened ice cream over the cookies and then layer on the sorbet.

Put in the freezer for about 1/2 hour until frozen.

Makes one 9- or 10-inch pie

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