Double Crust Pie Dough
enough pastry for one 2 crust pie
About this Recipe
- 2 ⅓ cups all-purpose flour
- 4 tsp granulated sugar
- 1 tsp salt
- 1 cup cool unsalted butter, cut into small pieces
- 1 large egg, directly from the fridge
- 2 tbsp cold water
- 2 tsp white vinegar or lemon juice
The pie dough can be frozen for up to six months and thawed in the refrigerator.
Step by Step Instructions
Combine the flour, sugar and salt. Cut butter into small pieces (you can pull the butter from the fridge 30 minutes before adding) and add to the flour, mixing it in until the dough is a rough, crumbly texture.
Whisk the egg, water and vinegar or lemon juice and add it all at once, mixing until dough comes together. Shape dough into two logs or discs, wrap them in plastic and chill for at least one hour before rolling.