The absolute best pastry for pie’s and butter tarts. This recipe makes 4 pie shells and the extra shells can be kept in the fridge for 3 days or up to 1 month.
Time: 45 minutes plus 2 hours in the fridge
Makes: 4 pie crusts
Ingredients:
- 5 cups all-purpose flour
- 1 teaspoons salt
- 2 cups butter, chilled and cut into 1-inch cubes
- 1 large egg
- 1 tablespoon white vinegar
- Water
Directions:
- Place the flour and salt in a large bowl. Scatter the butter over the flour mixture. Use a pastry cutter to cut the butter into the flour until the mixture forms large pea-sized crumbs. You should still be able to recognize some of the butter
- Crack the egg into a liquid measuring cup and add the vinegar. Top with enough cold water to reach a 1-cup measure. Whisk until combined, then pour over the flour mixture.
- Mix with a fork until the dough starts to pull together. Gently use your hands to finish mixing the dough until it comes together enough to shape. You should still see some butter bits throughout.
- Shape the dough into 4 evenly sized discs about 1/2 inch thick each and wrap separately in plastic wrap. Refrigerate for at least 2 hours or overnight.
Notes:
- Recipe from Butter Baked Goods.