Perfect Pie Crust

Chef’s Notes: I’m very proud to say this is a family recipe passed from my mother from her mother. When I made this, SmithCale said that this crust would make any old lady envious. I was overwhelmed by the compliment! Just a little tip, remember to keep the crust as cool as possible. You don't want to overwork it or heat up the butter with your fingers, the idea is for the butter to melt in the oven and create a deliciously flaky crust!

Plan of Attack:

1. Mix flour & salt

2. Cut in butter

3. Add wet ingredients

Ingredients for 1 pie crust (top & bottom):

3 C all-purpose flour

1 C unsalted butter AKA 2 sticks (cubed and very chilled)

1 tsp salt

½ C water

1 egg

1 Tbsp vinegar

Instructions:

1. In a large bowl combine flour and salt
2. Using a pastry blender or fork cut butter into the flour until the butter is about the size of peas
3. Then make a well in the center of the mixture, add the egg, water and vinegar
4. Mix until the dough forms, but stop right when the dough comes together.
5. Pat into a circle in the bottom of the bowl , cover and refrigerate for 15 minutes-1 hour
6. Roll out onto a clean surface until about 1/4" thick and cut into the size and shape you need
7. Enjoy!

Food for Fun,

the SupperSmiths, forging one meal at at time