Pie Dough

This pie dough works very well for double-crust pies.

Makes 4 single crusts


 4 cups flour

3/4 teaspoon salt

1 tablespoon sugar

1 3/4 cup cold butter, cut into small pieces

1 tablespoon white vinegar

1 egg

In a large bowl, combine the flour, salt, and sugar.

Cut in the butter using a pastry blender until the mixture resembles coarse meal.

In another bowl, whisk together the vinegar, egg, and 1/2 cup ice water.

Mix into the flour mixture with your hands until a dough forms. (You may have to add a little bit more water)

Divide the dough into 4 equal parts.

Shape each part into a ball and wrap in plastic.

Refrigerate for at least 1 hour.

Roll out as indicated in your recipe.

Printable Version with Adobe

Printable Version with Microsoft Word


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