A wonderful pie crust which you just can't mess up on! This recipe makes enough for 4 single crusts.
Ingredients
- all-purpose flour: 4 cups
- salt: 0.5 tsp
- butter: 2 cups
- egg, lightly: 1 piece (beaten)
- vinegar: 1 tsp
- fluid ounces cold water: 3 piece
Metric Conversion
Stages of cooking
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In a large bowl, stir together the flour and salt. Cut in the butter to pea sized chunks.
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Place the egg and vinegar in a measuring cup and add cold water to measure 1/2 cup of total liquid. Pour this into the flour mixture and mix just until the dough can be made into a large ball.
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Divide dough into four equal portions. Wrap in plastic and store in the refrigerator. Dough may be refrigerated for up to three days or frozen for up to three months.
