Ingredients
3 cups flour
1/3 cup sugar
1 1/2 c cold sweet butter - cubed
1 beaten egg
1 tsp vanilla
1 tsp white vinegar
1/2 tsp salt
5 T ice cold water
Method
Sources
📖
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Pie-making master — crust technique, lattice, blind baking
Adjustable stand — hold cookbook or tablet at eye level while cooking
Baking steel for superior heat transfer — pizza, artisan bread
Broiler-like torch attachment — even sear on sous vide proteins
Domed stoneware baker traps steam for artisan crust at home
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Pie-making master — crust technique, lattice, blind baking
Adjustable stand — hold cookbook or tablet at eye level while cooking
Baking steel for superior heat transfer — pizza, artisan bread
Broiler-like torch attachment — even sear on sous vide proteins
Domed stoneware baker traps steam for artisan crust at home
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Sift sugar and flour together in a large bowl. Cut in the butter and mix together with a pastry cutter or your fingers. There should be no unblended lumps of butter. Whisk together remaining ingredients and pour over flour mixture. mix together. Turn onto floured board. Kneed lightly and form 2 - 2 1/2 balls of dough. Refrigerate in plastic bag for 30 minutes. Flatten ball onto floured pastry cloth and roll into pie crust. If pie crust is to be baked before filling, prick crust with a fork and put in freezer 15 minutes. Line with aluminum foil and pie weights. Bake at 375 for 15 minutes. Remove foil and pie weights. Bake 10 minutes or so until golden brown. Cool completely before filling.