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Easy Homemade Piecrust Recipe

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This recipe for Easy Homemade Piecrust is from The Blodgett Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 1/2 cups all purpose flour
1 cup (2 sticks) unsalted butter, chilled and cut into TBSP-sized pieces
1/2 tsp salt
7 TBSP ice water
1 TBSP cider vinegar
Directions:
Directions:
Combine flour, salt and butter in a food processor. Pulse until mix resembles coarse crumbs, about 10 1-second pulses.
Stir water and vinegar in a small bowl.
Pour half the ice water and vinegar mix into the flour and butter mix. Pulse to combine, about 3 1-second pulses. Pour in remaining ice water and vinegar. Pulse until mix just starts to come together, about 8 1-second pulses.
Turn dough out onto wooden surface, pat into round shape and divide in half. Form each half into a 5" (more or less) disc.
Wrap each disc in plastic wrap and refrigerate for at least 30 mins until ready to use.
After filling bottom crust, brush edge with egg white.

Bake in 425 oven for 30 mins; another recipe says bake at 350 for half an hour and brush top with egg wash and continue cooking for 15 mins more.
Personal Notes:
Personal Notes:
Promises flaky tender results. This recipe is from Nancy B., who says that the vinegar contributes to the flaky piecrust. Nancy also has noted that one should fill bottom crust, then brush edges with egg white, and brush top crust with egg wash. Recipe originally from allrecipes.com.

 

 

 

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