VINEGAR & BUTTER PIE CRUST

Vinegar & Butter Pie Crust image

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.

Provided by children from A to Z

Categories Dessert

Time 1h5m

Yield 2 pies

Number Of Ingredients 7

Ingredients

4 cups all-purpose flour
3/4 teaspoon salt
1 tablespoon sugar
1 3/4 cups cold unsalted butter, cut into small pieces
1 tablespoon white vinegar
1 extra large egg
1/2 cup ice water

Steps:

Combine the flour, salt and sugar in a large bowl.
Cut in the butter using a pastry blender or your fingers until the mixture resembles coarse meal.
Whisk the vinegar, egg, and 1/2 cup of ice water together and mix into the flour mixture with your hands until just combined.
Transfer to a clean work surface, and gently press to form a dough.
Divide dough into 4 equal parts.
Shape each into a ball, flatten slightly to form a disk, and wrap in plastic.
Chill for at least 1 hour.
Roll out disk on lightly floured surface to 1/8" thickness.
Transfer to to a 9in. pie plate, fill with fruit. Roll second disk top with top crust, crimp edge.
Bake at 375 degrees for 50 minute.

Nutrition Facts : Calories 2395.8, Fat 165.9, SaturatedFat 103.2, Cholesterol 520, Sodium 936.6, Carbohydrate 197.4, Fiber 6.8, Sugar 7.2, Protein 30.6