PIE CRUST

I've used this tried and true recipe for many, many years. 

1 ½ cups flour

½ cup butter 

1 egg

2 ½ T ice water 

1 t vinegar 

⅛ t salt

Mix flour, salt and butter until it resembles course meal. (I'm using my food processor these days)

Add the egg and vinegar. 

Add water 1 T at a time and combine. Bring into a ball, wrap and chill. 

As a single crust - bake at 475 for 8-10 min. 

TIP-

Do not overwork the dough...keep a light tough and use flour sparingly while you are rolling it out. Otherwise, it will get heavy and not be as flaky.

I double or quadruple this recipe and keep those amounts in my cookbook for easy reference. If you plan to make one, you might as well make four while you are making the mess!

I often make it early and place it in the refrigerator to chill or freezer to keep until I'm ready.  

The original recipe calls for crisco, which I never use. Lard is another choice and good for savory pies. I prefer butter for my pastry. 

I use maple vinegar. Yum.
And grass fed butter and sea salt. Of course.


I use maple vinegar. Yum.
And grass fed butter and sea salt. Of course.