No Fail Pie Crust III

SUBMITTED BY: Becky PHOTO BY: AmandaB

"A wonderful pie crust which you just can't mess up on! This recipe makes enough for 4 single crusts."

PREP TIME	30 Min
READY IN	1 Day 40 Min

SERVINGS & SCALING

Original recipe yield: 4 single 8 or 9 inch crusts

USMETRIC

About scaling and conversions

INGREDIENTS

4 cups all-purpose flour
1/2 teaspoon salt
2 cups butter
1 egg, lightly beaten
1 teaspoon vinegar
3 fluid ounces cold water

READ REVIEWS (42)

DIRECTIONS

In a large bowl, stir together the flour and salt. Cut in the butter to pea sized chunks.
Place the egg and vinegar in a measuring cup and add cold water to measure 1/2 cup of total liquid. Pour this into the flour mixture and mix just until the dough can be made into a large ball.
Divide dough into four equal portions. Wrap in plastic and store in the refrigerator. Dough may be refrigerated for up to three days or frozen for up to three months.

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REVIEWS

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Reviewed on Jun. 7, 2006 by SPARKLER8666

Most of you know this, so ignore me if you do. But the complaints about the dough being too sticky are simply the result of flour that has absorbed some moisture from the air. With all pastry crusts you have to be judicious, adding half the liquid, then half of what is left, etc. until the dough has the "right consistency." I live in Oregon where it rains most of the year, so our flour may absorb extra moisture, but you can't tell how much until you are working it. In a really dry climate you might have to add a little extra water, but with this recipe that is unlikely. Anyway, it isn't the recipe folks; this crust is terrific!

11 users found this review helpful

Reviewed on Sep. 10, 2006 by IMVINTAGE

My first time making a pie crust ... I had to make this one two times because I failed at it the first time. LOL Was due to the stupidity of the cook (don't ask!)& not the recipe though. On the second try (too embarrassed to explain what I did on my first try), I sliced my butter thickly & froze it for about 30 minutes & then let my food processor do the work for me. Uesd this in a recipe for Turkey Pot Pie & OMG was it ever good! Thanks Becky for enabling this dumb novice to make a fantastic pie crust!

8 users found this review helpful

Reviewed on Jul. 30, 2007 by foodlover

absolutely perfect- the crust turned out flaky, crisp and flavorful! a little hard to work with, but well worth the effort. just make sure to keep your butter frozen, your water/egg cold, and when it starts getting too warm, take a break and put the whole thing in the freezer for 15 min.

7 users found this review helpful

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