- 3 cups flour
- 1 cup cold unsalted butter cut into small cubes (organic is best)
- 1 tablespoon white vinegar
- 1 whole egg (cold)
- 4 tablespoons cold water
Measure out the flour into a food processor. If you do not have a food processor you can use a pastry cutter. If you don’t have a pastry cutter you can use two knives. If you don’t have two knives you can use, use your hands! Add in the cold cubes of butter. Process until crumbly. About pea size pieces are good. If you are using your hands make sure to work extra fast because your hands are warm and they will melt the butter.
Combine vinegar, egg, and cold water. Add the wet ingredients to flour mixture whole food processor is running. If you are using your hands you can pour with one hand and stir with the other. Process only until dough forms a ball.
Separate dough in half. Using plastic wrap, flatten into two disks. Refrigerate for at least 20 minutes, I recommend about an hour. Roll out to desired thickness; I made mine about 1/4 inch thick. Make sure that you are rolling your dough out on a well floured surface. Wrap the dough around the floured rolling pin to make the transfer to the pie plate easier. Fold the overhang under and pinch together. Then use your fingers to pinch the ends for the ripple design.
I recommend putting the pie dough into the refrigerator for at least 15 minutes before baking. If you are blind baking (makes your crust not soggy) cover the pie with aluminum foil and some sort of weight. Normally we use dried beans. Bake at 375 degrees with the foil and weight on it for 7 minutes. Remove the weight and foil and bake for another 7 minutes or until slightly golden. This recipe makes two 9″ rounds of dough.
Any filling works well with this crust. However, roasted Wish Farm strawberries help make a perfect pie. Click here to see the recipe for roasted strawberries on our pancake recipe!
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