This recipe elevates the classic pie crust with added flavor and texture, ensuring a perfect base for your pies.
In a mixing bowl, combine the flour and salt.
Mixing the dry ingredients first ensures even distribution of the salt.
Cut the cold butter into the flour mixture until it resembles coarse crumbs.
Use a pastry cutter or two knives to keep the butter cold and create a flaky texture.
Mix the vinegar into the ice-cold water.
The vinegar helps tenderize the dough, making it easier to work with.
Gradually add the water mixture to the flour mixture, tossing with a fork until the dough comes together.
Add the liquid slowly to avoid making the dough too wet.
Divide the dough in half, shape into discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Chilling the dough allows the gluten to relax and the butter to firm up, ensuring a flaky crust.
Roll out the dough on a floured surface to fit your pie dish.
Roll from the center outward to maintain an even thickness.
Place the rolled dough into the pie dish, trim the edges, and proceed with your desired filling.
Avoid stretching the dough to prevent shrinkage during baking.
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