Pie Crust

  • 1-1/2 cup butter
  • 3 cups flour
  • 1 whole egg
  • 5 Tablespoons cold water
  • 1 Tablespoon white vinegar
  • 1 teaspoon salt

Preparation Instructions

In a large bowl gradually cut the butter into the flour until it resembles a coarse meal. In a small bowl, beat the egg and pour into the flour/butter mixture. Add cold water, vinegar and salt. Stir together gently until all of the ingredients are incorporated.

Separate the dough into thirds and place each dough into a large Ziploc bag. Flatten with rolling pin or hand till about ¾” to ½” thick. Seal the bags and place them in the freezer until you need them. Even if you will be using them right away, it’s best to cool in freezer to help stiffen the dough and firm the butter. (leave in for about 10 minutes)

When you are ready to use the dough to make a crust, remove from the freezer and allow to thaw for 15-20 minutes. On a floured surface roll the dough, starting at the center and working your way out. Sprinkle some flour over top of the dough if it’s a bit too moist. If the dough is sticking to the countertop use a metal spatula and carefully scrape it up and flip it over and continue rolling until it’s about ½ inch larger in diameter than your pie pan.

With a spatula, lift the dough carefully from the surface of the counter into the pie pan. Gently press the dough against the corner of the pan. Go around the pie pan pinching and tucking the dough to make a clean edge. Fill pies and top with crust it two-crust pie.

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