IMG_3972There is nothing like a flavorful and flaky pie crust to complement any pie. Whether you are making a dessert pie filled with your favorite fruit, or making a savory chicken pot pie, this crust is perfect for both. The dough freezes well and is very easy to work with. I like my pie crust recipe as it gives you three crusts for 9 or 10 inch pies. You can easily make this pie crust in your food processor  as well.  The tablespoon of white vinegar is the secret for this delicious pie crust. It’s just right!

3 cups of all-purpose flour

2 cups unsalted, very cold butter

flour scoop¼ teaspoon salt

1 tablespoon white vinegar

4 – 6 tablespoons ice water


In a large bowl add the flour. Cut the butter into ½ inch pieces. Place half the butter cubes in the refrigerator to keep cold while you work the other half of the butter.  Add a few cubes of the butter at a time and using a pastry tool blend them into the flour.  Continue to add a few cubes of butter at a time, incorporating them into the flour each time.  Be sure and use the butter pie crust doechilling in the refrigerator.  Continue to work the flour and butter with your pastry tool until the mixture resembles coarse pebbles.  Stir in the salt. Using a fork add the vinegar and stir. Add the ice water, one tablespoon at a time until your dough sticks together in a ball. You may not need all of the water.  Separate the dough into three equal pieces and place in a plastic zipper bag. Flatten the dough and freeze or chill in the refrigerator.  Whisk an egg in a small dish. Brush the egg on the top crust of your pie. For a sweet crust sprinkle the crust with granulated sugar. For a savory crust, sprinkle the crust with black pepper.

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