My Favorite Pie Pastry - Double Crust
Recipe: #10694
October 09, 2013
Categories: Desserts, Christmas, Easter, Thanksgiving, Vegetarian, Flour, Butter/Margarine, Pies, more
"This pie pastry recipe has all the taste and texture for the perfect pastry! The butter makes it tender and the egg gives it structure so that it won’t become soggy, I really love this recipe and have used it many times to make a great pie crust. This recipe makes a double pastry. The pie pastry dough can be frozen for up to six months and thawed in the refrigerator before rolling."
Original is 16 servings
Ingredients
Nutritional
- Serving Size: 1 (39.5 g)
- Calories 176.1
- Total Fat - 12 g
- Saturated Fat - 7.4 g
- Cholesterol - 43.5 mg
- Sodium - 252.1 mg
- Total Carbohydrate - 14.7 g
- Dietary Fiber - 0.5 g
- Sugars - 0.9 g
- Protein - 2.4 g
- Calcium - 8.3 mg
- Iron - 0.3 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Combine the flour, sugar and salt. Cut in the cold 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.
Step 2
In a bowl, whisk the egg, water and vinegar or lemon juice and add it all at once, mixing until dough comes together.
Step 3
Shape dough into two semi-flattened discs. Wrap them in plastic and chill for at least one hour before rolling.
Step 4
The pie dough can be frozen for up to six months and thawed in the refrigerator.
Tips
No special items needed.
3 Reviews
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