Tender, Flakey, All Butter Pie Crust
 
Prep time
Total time
 
Author:
Serves: 4 single pie crusts
Ingredients
  • 5½ cups all-purpose flour
  • 3 Tbs granulated sugar (if making a savory pie, use 2 Tbs)
  • 2 tsp salt
  • 1 lb butter, COLD from the fridge (if making a savory pie, substitute ½ cup of the butter with real lard. Not crisco!)
  • 2 Tbs apple cider vinegar
  • 2 egg
  • ice water
Instructions
  1. In a large bowl, whisk together flour, sugar and salt. Set aside.
  2. Cut the butter into cubes and return to the refrigerator.
  3. In a 2 cup or larger, pyrex measuring cup, whisk the eggs and the vinegar. Put this mixture into the refrigerator.
  4. Using a pasty cutter, cut the butter into the flour mixture until you have pieces that look like oatmeal, or the size of peas. Put this mixture back into the refrigerator.
  5. Add enough ice water to the egg and vinegar mixture until you have two cups.
  6. Quickly stir in some of this mixture to the flour using a large wooden spoon or hard spatula. Gradually stir in small amounts of liquid, stirring each time. Add only enough for the dough to come together. You’ll know you have enough when you can press with your hands and the dough forms a ball in the bowl.
  7. Knead the dough 1 or 2 times while the dough is still in the bowl. Press the dough into a ball. Cut into four equal pieces. Flatten each piece of dough into a disk and wrap in plastic wrap.
  8. Refrigerate the dough for 1-2 hours or even overnight before using.
Notes
You can keep the dough in the refrigerator for several days. Just wrap it several times with cling wrap. You can also freeze the dough for up to two months! Just make sure to wrap it several times, and then put it into a zip-lock bag.
Recipe by Vixen's Kitchen at https://www.vixenskitchen.com/tender-flakey-all-butter-pie-crust/