A Perfect Pie Crust Recipe
Whisk together 1.5 cups of flour and 1 teaspoon of salt.
Add 8 ounces of cold diced butter. Mix using just your finger tips until the mixture like bread crumbs.
Combine 1/2 cup of cold and 3 teaspoons of vinegar. Drizzle over the flour in increments. You might not use all the water. The dough should be shaggy.
Flatten into a disk, wrap in cling wrap, and let rest for 1 hour or up to 3 days.
Remove the dough from the refrigerator and divide in half. The other half can be the top of your pie or stored in the freezer for up to six months.
Press the dough into place. *Tart - roll over the top for a clean edge. *Pie - use your fingers to create a design on the lip or 1” over the edge.
Use your fork and prick all over, including the sides, to create air vents.
For a blind bake: Place parchment paper, then weights. Bake at 400F for 15 - 20 minutes. Remove weights and cook until golden brown (15 - 20 minutes).
Regular pie bake: Bake according to the recipe. I recommend covering the edges with foil and removing 15 minutes before the end of the baking time.
Visit my site for an ingredient list and instructions. Life on Westerly Creek (lifeonwesterlycreek.com/perfect-pie-crust)
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