This is my standard pie crust I use in sweet and savory pies.
Pie Crust
Description
This crust comes out perfectly every time. Buttery and delicious. The recipe makes enough for a top and bottom crust for a 9-12 inch pie plate. I have cut the ingredients in half to make less crust, but you can also freeze unused crust for up to a couple of months.
Ingredients
Instructions
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Add butter, flour and salt to food processor.
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Pulse food processor 8-12 times until butter is the size of peas.
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Add egg, water and vinegar.
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Run food processor until a soft dough forms – about 30 seconds.
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Roll dough into a large ball and cut in half.
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Form each half into flat discs around 5 inches in diameter and wrap each in wax paper or plastic wrap.
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Refrigerate for at least 30 minutes to 1 hour. If you want to use dough immediately, put it in the freezer for 15-30 minutes.
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Roll out dough in a well-floured surface into the desired size.
Notes
The vinegar helps reduce the formation of gluten and keeps the crust flaky. If you don’t have vinegar, keep the butter very cold and cut into 1 tablespoon pieces before adding to the food processor to help keep it flaky.
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