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.
Pie Crust
This is my standard pie crust I use in sweet and savory pies.
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
- 3 stick butter (If you are not using vinegar, use cold butter cut into 1 tablespoon pieces)
- 3 cup all-purpose flour
- 1 tsp salt
- 1 egg
- 5 tbsp cold water
- 1 tbsp white vinegar
Instructions
- Add butter, flour and salt to food processor.
- Pulse food processor 8-12 times until butter is the size of peas.
- Add egg, water and vinegar.
- Run food processor until a soft dough forms – about 30 seconds.
- Roll dough into a large ball and cut in half.
- Form each half into flat discs around 5 inches in diameter and wrap each in wax paper or plastic wrap.
- 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.
- Roll out dough in a well-floured surface into the desired size.
Notes
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