16 Jun Aunt B’s Pie Crust
Makes two 9-inch pie shells or one double crust. Key to success: For a perfect pie crust, it is very important that all ingredients are ice cold when the crust is assembled.
2 1/2 cups all-purpose flour
1 cup cold unsalted butter, diced 1/2 inch cubes
1 teaspoon Sugar
1 teaspoon Kosher salt
1 teaspoon White vinegar
1 large Egg
1/4 cup ice water
- Measure all ingredients and place in refrigerator one hour to overnight to chill.
- Place flour sugar, and salt into the work bowl of a food processor. Using the metal blade, pulse three times to mix all of the dry ingredients. Next, add diced cold butter and pulse 15 times at one-second intervals. The mixture will resemble coarse cornmeal.
- In a small bowl, whisk together the vinegar, ice water, and egg. Pour mixture through the feed tube of the food processor in a slow steady stream, pulsing continuously. Pulse only until the dough just starts to come together, about 30 pulses. The mixture will be crumbly in appearance. If the mixture seems a bit dry add one more Tablespoon of ice-cold water, pulse a few more times.
- Remove dough from bowl and divide in half. Shape each half into a disc. Wrap in plastic and refrigerate for 10 minutes before rolling. This allows the gluten strands in the dough to relax.
TIPS: The addition of vinegar to the dough weakens the protein strands and makes the crust a bit more tender. Also, it’s important to pulse the dough rather than run the food processor continuously while mixing. A food processor that runs continuously creates too much heat and friction, causing the butter to separate.