Vinegar & Butter Pie Crust |
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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 1 |
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I am the worst pie crust maker. I about gave up until I tried this recipe. Now even I can bake a homemade pie. Timesaver: Keep extra dough frozen until ready to use. Allow 2 days to thaw in refrigerator. Ingredients:
4 cups all-purpose flour |
3/4 teaspoon salt |
1 tablespoon sugar |
1 3/4 cups cold unsalted butter, cut into small pieces |
1 tablespoon white vinegar |
1 extra large egg |
Directions:
1. Combine the flour, salt and sugar in a large bowl.
2. Cut in the butter using a pastry blender or your fingers until the mixture resembles coarse meal.
3. Whisk the vinegar, egg, and 1/2 cup of ice water together and mix into the flour mixture with your hands until just combined.
4. Transfer to a clean work surface, and gently press to form a dough.
5. Divide dough into 4 equal parts.
6. Shape each into a ball, flatten slightly to form a disk, and wrap in plastic.
7. Chill for at least 1 hour.
8. Roll out disk on lightly floured surface to 1/8 thickness.
9. Transfer to to a 9in. pie plate, fill with fruit. Roll second disk top with top crust, crimp edge.
10. Bake at 375 degrees for 50 minute.
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