Easy Pie Crust Recipe by Hand
Ingredients
- 2 1/2 cups all-purpose flour
- 1 tsp salt
- 1 tbsp granulated sugar
- 1 cup cold butter, cut into small pieces
- 1/4 cup ice water
- 1 large egg yolk
- 1 tsp white vinegar
Instructions
- In a large bowl, whisk together flour, salt, and sugar.
- Add cold butter pieces and cut in with a pastry cutter or two knives until mixture resembles coarse crumbs.
- In a small bowl, whisk together ice water, egg yolk, and vinegar.
- Gradually add wet ingredients to flour mixture, mixing with a fork until dough comes together.
- Turn dough onto a floured surface and knead gently 4-5 times.
- Divide dough into 2 equal pieces and shape into disks.
- Wrap each disk in plastic wrap and refrigerate for at least 1 hour.
- Roll out on a floured surface to desired thickness.
- Use immediately or store in refrigerator for up to 3 days.
Special Notes
This easy pie crust recipe creates a flaky, tender crust that's perfect for both sweet and savory pies. The combination of butter and the egg yolk creates a rich, flavorful crust that's easy to work with. The key is to keep the butter cold and not overmix the dough. The vinegar helps tenderize the crust and prevents it from becoming tough. This recipe makes enough for a double-crust pie or two single-crust pies. The dough can be made ahead of time and stored in the refrigerator for several days. This crust is perfect for beginners and produces professional-quality results.