Ingredients
-
4
-
3/4
-
1
-
1 3/4
-
1
-
1
-
1/2
-
-
-
-
-
-
-
-
Directions
Vinegar & Butter Pie Crust,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.,Made this a couple of days ago. It turned out well. A good flaky crust.,What is the egg in the crust needed for?
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Steps
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1
Done
|
Combine the Flour, Salt and Sugar in a Large Bowl. |
|
2
Done
|
Cut in the Butter Using a Pastry Blender or Your Fingers Until the Mixture Resembles Coarse Meal. |
|
3
Done
|
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
Done
|
Transfer to a Clean Work Surface, and Gently Press to Form a Dough. |
|
5
Done
|
Divide Dough Into 4 Equal Parts. |
|
6
Done
|
Shape Each Into a Ball, Flatten Slightly to Form a Disk, and Wrap in Plastic. |
|
7
Done
|
Chill For at Least 1 Hour. |
|
8
Done
|
Roll Out Disk on Lightly Floured Surface to 1/8" Thickness. |
|
9
Done
|
Transfer to to a 9in. Pie Plate, Fill With Fruit. Roll Second Disk Top With Top Crust, Crimp Edge. |
|
10
Done
|
Bake at 375 Degrees For 50 Minute. |
