Foolproof Pie Crust

This pie crust has a few tricks up its sleeve. It helps even new bakers get a tender flaky crust. You are going to love how easy this dough is to work with.

Prep Time15

Cook Time0

Chill Time30

Total Time45

Servings: Servings (1 double crust pie)

Author: Carlee

Ingredients

3 cups all-purpose flour
2 teaspoons granulated sugar
1½ teaspoon salt
½ teaspoon baking powder
1 cup unsalted butter cut into small cubes
1 large egg
6 Tablespoons cold water
1 teaspoon vinegar

Instructions

In a large bowl, combine the flour, sugar, salt and baking powder.
Cut in butter until crumbly.
Combine the egg, water and vinegar in a small bowl. Slowly add this to the four mixture tossing with a fork until it forms a ball.
Divide the dough in half.
Flatten the dough into a disk and wrap it in plastic. I like to flatten it a bit more so that it is quick to roll out. Refrigerate for at least 30 minutes or overnight. (This dough can be stored in the refrigerator for up to three days or in the freezer for a month. If frozen, defrost in the refrigerator overnight before using)
Lightly dust your rolling pin with flour. Put the dough on a lightly floured surface, or parchment paper dusted with flour and dust the top of the dough with a little flour as well. Roll out the dough until it is one and a half to two inches larger than your pie pan. The crust should be about ⅛-inch thick.
The dough is now ready to use as instructed by your pie recipe.

Notes

You can use butter, lard, or shortening in the crust. Each has its own benefits and drawbacks. You can also use a mixture of two if you would like. Butter has a great flavor. Shortening is easy to work with and makes a pastry that holds its shape nicely. Lard makes a really tender crust.

Nutrition

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