No Fail Pie Crust With Vinegar And Egg
There's nothing better than a homemade pie crust, but many people find it difficult to get it just right. If you're one of those people, fear not! This no fail pie crust with vinegar and egg is sure to come out perfect every time.
Ingredients
For this recipe, you'll need:
- 2 and 1/2 cups all-purpose flour
- 1 tsp salt
- 1 tsp sugar
- 1 cup unsalted butter, cold and cut into small pieces
- 1 egg
- 1 tbsp white vinegar
- 4-6 tbsp ice water
Instructions
1. In a bowl, whisk together the flour, salt, and sugar.
2. Add the cold butter to the bowl and use a pastry blender or your hands to cut the butter into the flour mixture until it resembles coarse crumbs.
3. In a small bowl, whisk together the egg and white vinegar.
4. Add the egg mixture to the flour mixture and stir until everything is well combined.
5. Add the ice water, one tablespoon at a time, until the dough comes together and forms a ball.
6. Divide the dough into two equal pieces and flatten each piece into a disk.
7. Wrap the disks in plastic wrap and refrigerate for at least one hour, or overnight.
Baking
1. Preheat your oven to 375°F (190°C).
2. Remove one of the dough disks from the refrigerator and let it sit at room temperature for a few minutes to soften slightly.
3. Roll out the dough on a lightly floured surface until it's about 1/8 inch thick.
4. Carefully transfer the dough to a 9-inch pie dish, trimming any excess dough from the edges.
5. Add your desired filling and cover with the second rolled out dough disk, or cut the second disk into strips to create a lattice top.
6. Bake for 45-50 minutes or until the crust is golden brown.
Tips
Here are a few tips to help ensure your pie crust comes out perfectly:
- Make sure all of your ingredients are cold.
- Don't overwork the dough - this can cause the crust to become tough.
- Refrigerate the dough for at least an hour before rolling it out.
- Use a light touch when rolling out the dough to avoid tearing it.
- Brush the crust with an egg wash to give it a nice golden-brown color.
Conclusion
This no fail pie crust with vinegar and egg is a great recipe to have in your arsenal. It's easy to make and always turns out perfectly. Whether you're making a sweet or savory pie, this crust is the perfect base.
