I confess, making pie crust frightens me a bit. This isn’t my grandma’s recipe, but it’s definitely my go-to pie crust recipe. I’m still not great at rolling out a crust and fitting into a pie pan, but at least I know my crust will be light and flaky. It might not look pretty, but it will be good!
If you have a food processor, you can use that to cut in the butter, but you’ll still want to add the liquids by hand. This recipe makes enough for two single crust pies, or one double crust pie. You can find a great how-to on making pie crust here.
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 1/4 cups cold butter
- 1 egg, beaten
- 1 tablespoon distilled white vinegar
- 4 tablespoons cold water
- Preheat oven to 425 degrees.
- In large bowl mix flour and salt. Cut in butter with a pastry cutter, or two knives, leaving lumps about the size of peas.
- In a separate bowl, mix together egg, vinegar, and water.
- Drizzle wet mixture into dry mixture, a little bit at a time, cutting it in. Add just enough liquid that the dough comes together.
- Refrigerate the dough for 30-40 minutes before rolling.
- Fit rolled dough into two 9 inch pie pans. Bake for 10-12 minutes or until just golden.
- Serving Size: 8
Who Dished It Up First: Adapted from allrecipes.com