This recipe provides a foolproof method for making a flaky and delicious pie crust from scratch.
In a large mixing bowl, combine the flour and salt.
Mixing the dry ingredients first ensures even distribution of salt.
Cut the cold butter into the flour mixture using a pastry cutter until the mixture resembles coarse crumbs.
Work quickly to keep the butter cold, which helps create a flaky crust.
In a small bowl, whisk together the egg, vinegar, and ice-cold water.
Using ice-cold water helps keep the dough from becoming too warm.
Gradually add the wet mixture to the dry ingredients, mixing gently until the dough comes together.
Avoid overmixing to maintain a tender crust.
Divide the dough into two equal portions, shape into discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Chilling the dough makes it easier to roll out and prevents shrinking during baking.
Roll out the dough on a floured surface to fit your pie dish.
Rotate the dough frequently while rolling to maintain an even thickness.
Use the rolled-out dough to line your pie dish, trimming any excess.
Leave a slight overhang to crimp the edges for a decorative finish.
Fill the crust with your desired filling and bake according to your pie recipe's instructions.
For a golden crust, brush with an egg wash before baking.
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