Yields 1 single crust. Double recipe for 2 crusts. Suitable for sweet or savory pies.
Active prep- 35 minutes
Refrigeration time- 1-2 hours or overnight.
You will need:
1/2 cup COLD butter
1 3/4 cup all-purpose flour
1/4 tsp. salt
1 tsp. granulated sugar
1/4 cup ICE COLD water
1/2 tsp. vinegar
Medium mixing bowl
1.) Sift together salt, sugar, and flour.
2.) Using a box grater, shred COLD butter. Add shredded butter to flour mixture, working in with a wooden spoon or your hands until an even crumb texture is reached.
3.) Stir in ICE COLD water with vinegar a little at a time until the mixture forms a dough ball.
4.) Pat dough into a tight ball. Wrap with cling wrap, flattening the ball slightly to make rolling it out easier later. Refrigerate 1-2 hours or overnight. May be stored in the refrigerator up to one week or frozen if it is not needed immediately.
5.) When you are ready to make your pie, allow the dough to sit at room temperature for 30 minutes, or until it becomes workable.
6.) On a lightly floured surface or between two sheets of parchment paper, roll the dough to approximately 1/4″ thickness.
7.) When dough is the desired diameter and thickness, transfer into the pie pan. Trim excess edges or tuck excess under. Crimp or decorate pie edges as desired.
8.) Dock the bottom of the crust by pricking it in several places with a fork.
9.) Your crust is now ready to be filled and baked, or blind baked, depending on the type of pie recipe you are planning to use.