Ingredient Checklist


Instructions Checklist
  • 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.

Cook's Notes

Dough can be frozen up to 1 month.

Reviews (2)

168 Ratings
  • 5 star values: 29
  • 4 star values: 26
  • 3 star values: 73
  • 2 star values: 26
  • 1 star values: 14
Rating: 5 stars
This pie crust came out super flaky and the flavor was delicious. The fluted edge I made spread quite a bit during baking, but I believe it would’ve done better if I had put the pie in the fridge to chill a bit before baking. Overall a good recipe that I will use again!
Rating: 5 stars
Good basic dough recipe....similar to one my mother passed down to me.