October 29, 2017
Desserts, Budget-Friendly, Cooking For A Crowd,
Easy/Beginner Cooking, No-Cook, Quick Meals, Vegetarian, Make it from scratch, Water, Flour, Pies, Kosher Dairy more
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"Recipe source: Sift Magazine (Fall 2015)
Makes pastry for a 2-crust 9 inch pie"
In a mixing bowl whisk together the flour, sugar and salt. Using a pastry cutter or two knives, cut in the butter. The butter chunks need to be the size of your thumbnail remain intact.
In a separate bowl whisk together half the egg, water and vinegar and pour into the flour/butter mixture. Mix until the dough just begins to come together. Divide the dough and form into two disks about 1 inch thick. Wrap tightly and chill for at least an hour before rolling out.
Pie dough can be frozen.
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I followed instructions as listed but needed a bit more moisture so I added another 2 tablespoons water. I had quite a bit of extra dough so I made leaf shaped cutouts to place on top of pie.