Ingredients
- 2 1/2 cups All-purpose flour
- 1/4 tsp Salt
- 1/4 cup Butter diced
- 1 Egg
- 1/2 cup Cold Water may not need it all
Instructions
- In a large bowl, combine flour and salt.
- Rub in the cold butter until mixture resembles coarse breadcrumbs. You can do this by hand or you can use a dough cutter.
- Mix in the egg until fully incorporated. Stir in the water a little at a time until the mixture forms a tight ball. (You might not need all of the water so add it slowly).
- Divide about 3/4 of the ball and form both pieces into round discs. Wrap each one in plastic and refrigerate for 30 minutes. (Can be made 24 hours in advance if desired.)
- When ready to use, roll the bigger piece of dough to fit the baking vessel you are using, roughly 1/4 inch thick. Roll the smaller piece to fit over the top, about 1/4 inch thick as well.
Pie Crust (optional)
Top and Bottom
Ingredients
- 2 1/2 cups All-purpose flour
- 1/4 tsp Salt
- 1/4 cup Butter diced
- 1 Egg
- 1/2 cup Cold Water may not need it all
Instructions
- In a large bowl, combine flour and salt.
- Rub in the cold butter until mixture resembles coarse breadcrumbs. You can do this by hand or you can use a dough cutter.
- Mix in the egg until fully incorporated. Stir in the water a little at a time until the mixture forms a tight ball. (You might not need all of the water so add it slowly).
- Divide about 3/4 of the ball and form both pieces into round discs. Wrap each one in plastic and refrigerate for 30 minutes. (Can be made 24 hours in advance if desired.)
- When ready to use, roll the bigger piece of dough to fit the baking vessel you are using, roughly 1/4 inch thick. Roll the smaller piece to fit over the top, about 1/4 inch thick as well.
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