Created by CheapCook on June 19, 2015
Step 1: Whisk flour and salt; cut in ice cold fat until it is pea sized or looks like slow cooking raw oats
Step 2: In a 1 cup liquid measure, combine vinegar and egg; add ice water to make 1 cup
Step 3: Gradually pour liquid around the edges of the mixture, mixing by hand, adding only enough for dough to cling together
Step 4: Form gently into a ball; divide into 6 equal portions on counter
Step 5: Wrap and label portions
Step 6: Refrigerate for 15-30 minutes if you are using right away, or
Step 7: Freeze for future use by placing wrapped pastry dough in container, tightly sealed
Step 8: When ready to use, roll out each portion on lightly floured surface; If pastry dough is sticking, chill for another hour or two
Step 9: Transfer rolled pastry dough to pie plate
Step 10: Trim and flute shells or crusts and bake according to your pie recipe