A Perfect Pie Crust Recipe
Whisk together 1.5 cups of flour and 1 teaspoon of salt.
1
Add 8 ounces of cold diced butter. Mix using just your finger tips until the mixture like bread crumbs.
2
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.
3
Flatten into a disk, wrap in cling wrap, and let rest for 1 hour or up to 3 days.
4
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.
5
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.
6
Use your fork and prick all over, including the sides, to create air vents.
7
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).
8
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.
9
Visit my site for an ingredient list and instructions. Life on Westerly Creek (lifeonwesterlycreek.com/perfect-pie-crust)
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