Double-Crust Pie Dough
- Total Time:
- Yield: Makes enough for 1 double-crusted 9-inch pie
Photography: Marcus Nilsson
Source: Martha Stewart Living, November 2013
- 2 cups all-purpose flour
- 3/4 teaspoon coarse salt
- 2 sticks cold unsalted butter, cut into small pieces
- 1 large egg
- 2 tablespoons ice water, plus more if needed
- 1 tablespoon distilled white vinegar
Place flour and salt in a food processor. Add butter and pulse until mixture resembles coarse meal with some blueberry-size clumps.
Beat together egg, ice water, and vinegar in a small bowl. Add to flour mixture and pulse just until incorporated, about 10 times more. Squeeze a small amount of dough to make sure it holds together. If dough is too dry, add more ice water, 1 tablespoon at a time. Divide dough in half and wrap each half in plastic wrap, forming each into 1 disk. Refrigerate at least 30 minutes and up to 2 days.