Categories
Desserts Pie Crust Pies & Crisps

Double-Crust Pie Dough

Thanksgiving Wisdom

Double-Crust Pie Dough

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Prep Time 1 minute
Total Time 1 minute
Course Desserts, Pie Crust, Pies & Crisps
Servings 1 double-crusted 9-inch pie

Ingredients
  

  • 2 cups all-purpose flour
  • 3/4 tsp coarse salt
  • 2 sticks unsalted butter cold, cut into small pieces
  • 1 large egg
  • 2 tbs ice water plus more if needed
  • 1 tbs vinegar distilled white

Instructions
 

  • Place flour and salt in a food processor. Add butter and pulse until mixture resembles coarse meal with some blueberry-size clumps.
  • Place flour and salt in a food processor. Add butter and pulse until mixture resembles coarse meal with some blueberry-size clumps. 2. Beat together egg, ice water, and vinegar in a small bowl. Add to flour mixture and pulse just until incorporated, about 10 times more. Squeeze a small amount of dough to make sure it holds together. If the dough is too dry, add more ice water, 1 tablespoon at a time. Divide dough in half and wrap each half in plastic wrap, forming each into 1 disk. Refrigerate at least 30 minutes and up to 2 days.

Notes

Double-Crust Pie Dough

The dough can be frozen up to 1 month.
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