Easy Pie Crust

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• 4 1/2 cups sifted all-purpose flour, plus extra for rolling
• 2 teaspoons salt
• 2 teaspoons sugar
• 12 ounces cold unsalted butter, cut into pieces
• 1/2 cup ice water (strain out the ice just before using)
• 2 teaspoons red wine vinegar

Recipe

• 1 in a mixer fitted with a paddle attachment, mix the 4 1/2 cups flour, salt, and sugar for 1 minute.
• 2 add the butter and mix just until it's a crumbly, sandy mixture.
• 3 the pieces of butter should still be visible.
• 4 in a small bowl, stir the water and vinegar together.
• 5 with the mixer running at medium speed, drizzle in the water-vinegar mixture and mix just until a dough forms.
• 6 again, the bits of butter should be visible.
• 7 turn the dough out onto a work surface, divide the dough in half, and shape it into 2 round, flat disks.
• 8 dust a work surface with just a few tablespoons of flour and keep some extra flour at hand.
• 9 sprinkle a little flour on top of the dough and start rolling outward from the center with quick, light strokes.
• 10 don't worry if the edges split a bit; concentrate on getting a good circle going from the center.
• 11 if it gets sticky, sprinkle on a bit more flour, but don't do this more than 2 or 3 times; the dough will absorb too much flour.
• 12 instead, put it back in the refrigerator for 15 minutes to firm the butter up.
• 13 keep rolling until the circle is at least 2 inches larger than the pan.
• 14 if the dough tears a bit, don't be concerned; it's easily repaired.
• 15 using scissors or a sharp knife, trim the dough to within 3/4-inch of the rim.
• 16 use any extra scraps to patch the crust, pressing with your fingers (wet them if necessary) or set aside.
• 17 leave the edges of the bottom crust hanging over the rim.
• 18 roll out the second piece of dough into a circle about 12 inches in diameter.
• 19 line a sheet pan with parchment or waxed paper.
• 20 roll the dough up onto the rolling pin, then unroll it onto the sheet pan.