Pie Crust

 

This is the pie dough of my dreams. You can make pie with it, or pop tarts, or chicken pot pie, or quiches. So many uses, and error proofed. 

Ingredients:

• 2 cups flour, plus more for dusting.
• 1 stick unsalted butter.
• 2 tsp salt.
• 1 tbsp sugar.
• 1 tbsp vinegar, like cider or white wine.
• 1 cup water.
• Cling wrap. 

Directions:

1. Add flour to a large mixing bowl.
2. Cut butter into tablespoons, then cut each tablespoon into quarters. 
3. Add butter to flour mixture, and mix with hands (by squeezing butter and flour together) until just combined.
4. Add salt and sugar, and stir well.
5. In a separate container (like a measuring cup), add water and vinegar. Stir well. 
6. Add 4 tbsp of this mixture to the flour mixture. 
7. Mix with hands until just combined.
8. Divide into 2 portions (to make 2 crusts).
9. Place each portion onto cling wrap (about 2 feet per portion) and twist each of them into a ball. 
10. Repeat this into more cling wrap (same amount), but in the other direction, and twist into a ball again. 
11. Squeeze each ball into a disk, and refrigerate for 1 hour. 
12. Flour a clean work surface, and (one at a time) roll the dough out with a rolling pin, flipping and turning a quarter-turn after each roll.
13. Use each pie dough to assemble your recipe. For example, if you're making apple pie, put the bottom crust on a pie pan, fill with prepared filling, and add top crust.
14. Refrigerate for at least 2 hours before baking. 
15. Follow your other recipe for baking instructions, or bake at 350 degrees Fahrenheit for 25 to 35 minutes. 

Makes two 9" round pie crusts.