Ingredients
2 1/4 cups flour
1 stick butter unsalted cold
1 egg
1/3 cup ice cold water
1 tablespoon vinegar regular
1 pinch salt
Method
Sources
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dataset
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Gathered
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Pie-making master — crust technique, lattice, blind baking
French pastry masterclass — pâte brisée, feuilletée, choux, puff
Flour bakery's sequel — cakes, cookies, breakfast pastries
Large rolling docker — pizza dough, crackers, puff pastry docking
Adjustable stand — hold cookbook or tablet at eye level while cooking
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In a small bowl beat the egg. Add in the vinegar and cold water. 2. In a separate bowl or the food processor, combine the cold butter (cut in small pieces) with the flour and salt until it resembles a coarse meal. 3. Add in the wet ingredients and mix until just incorporated. 4. Put the dough mix in a well floured surface and knead for a couple of seconds just to bring everything together and form into a dough. Dont over work it. Wrap with plastic and chill for 1 hour at least. 5. Roll out the dough making sure you have a well floured board and rolling pin to avoid sticking. Your crust is ready for use!