Homemade pie crust is simple to make, crispy, and tender. This particular recipe is super easy as it doesn’t use any eggs. I usually make up two or three batches and freeze it for future use. Give it a try and let us know what you think.
There are a few tips to making this easy pastry. First the recipe makes one shell. If you want a top, simply double the recipe. Feel free to alter the ingredients according to the feel of the dough. If it’s too sticky, add a little more flour. If it’s too dry, add a bit more water. It’s important to let it chill for at least four hours, so it’s easy to work with. I generally leave it overnight. As mentioned above, it freezes really well, so you can make up several batches at once. All you have to do is let it thaw and use it.
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- 1 1/.4 cups of all purpose flour
- 2 tsp of sugar
- 1/2 tsp of salt
- 1/2 cold unsalted butter, cubed
- 1/2 tbsp of vinegar
- 5 tbsp of cold water
- 1/2 tsp of salt
- Add the flour, salt, and sugar to a mixing bowl. Using a wire whisk, mix until everything is well combined.
- Add in the cubed butter and, using a pastry blender or two knives, mix the butter and flour together until a coarse, sandy mixture forms.
- In smaller bowl, mix the water and vinegar together. Gradually add the water to the flour mixture and use a fork to mix it until a dough forms. This should take 3 or 4 minutes.
- Form the pie crust dough into a ball, place it on a piece of cling wrap, form it into a disk shape, and seal it up. Place it in the fridge for at least 4 hours – overnight is preferred. You can also freeze it and use it at a later date.
- Remove the pie crust dough from the cling wrap, roll it out on a floured surface, and use it for your favorite application.
1 1/.4 cups of flour
2 tsp of sugar
1/2 butter, cubed
1/2 tsp of vinegar
5 tbsp of water
1/2 tsp of salt
