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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Pie Crust-Never Fail Recipe

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This recipe for Pie Crust-Never Fail is from The Pestka Family Cookbook, 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:  
3 c. all-purpose flour
1½ c. unsalted butter, slightly frozen
1 tsp. salt
2 Tbsp. sugar (for sweet pies, omit for savory such as a quiche)
1 egg, well beaten
5 Tbsp. cold water
1 Tbsp. vinegar
Directions:
Directions:
Combine beaten egg, water, and vinegar in small bowl. Place egg mixture in freezer. Put flour, salt, and sugar in food processor. Pulse a few times. Cut butter into small cubes. Add cubes into flour mixture, making sure they are separated and coated with flour on all sides. Pulse a few times to incorporate butter. Pour chilled egg mix into flour mixture. Pulse or run food processor until dough is all moistened and comes together. Place dough ball onto a 2ft long piece of plastic wrap. Using wrap, turn dough over and in from sides until it's all together. This makes layers of crust/butter. Cut in half, flatten out into disks. Place plastic wrapped dough disks into a gallon ziplock. Chill in fridge for 2 hours before rolling out. Dough keeps in fridge for couple days. Or chill in fridge for 2 hours, and freeze. It's a moist dough, so sprinkle flour on surface when rolling out.
Number Of Servings:
Number Of Servings:
Double 9
Personal Notes:
Personal Notes:
Borrowed from my friend, Melissa Foreman. This was her Mom's recipe. Can substitute the butter for shortening (or do half and half). Butter is best!

 

 

 

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