Excellent punch, alcohol or not! If you’d like, you can add rum!
| Prep Time: | 30 mins |
| Additional Time: | 1 day 10 mins |
| Total Time: | 1 day 40 mins |
| Servings: | 24 |
| Yield: | 4 single 8 or 9 inch crusts |
Ingredients
- 4 cups all-purpose flour
- ½ teaspoon salt
- 2 cups butter
- 1 egg, lightly beaten
- 1 teaspoon vinegar
- 3 fluid ounces cold water
Instructions
- In a large bowl, stir together the flour and salt. Cut in the butter to pea sized chunks.
- Place the egg and vinegar in a measuring cup and add cold water to measure 1/2 cup of total liquid. Pour this into the flour mixture and mix just until the dough can be made into a large ball.
- Divide dough into four equal portions. Wrap in plastic and store in the refrigerator. Dough may be refrigerated for up to three days or frozen for up to three months.
Nutrition Facts
| Calories | 214 kcal |
| Carbohydrate | 16 g |
| Cholesterol | 48 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 10 g |
| Sodium | 161 mg |
| Sugars | 0 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
This crust was amazing. Turned out like fluff pastry…melt in your mouth,flaky beautiful crust!
Very easy. Flaky and tasty
Fantastic, if difficult to roll out sprinkle with flour. It’s a very rich crust tastes a lot like shortbread without the sugar. I followed the instructions no changes.
Perfect as is! Tender, flaky and delicious crust!
I mixed it in a ninja with only 1-1/2 cups of butter while multitasking barbecuing and it still ended up delicious in a blueberry pie. You’re right you can’t mess it up!?
I loved this reciepe. I have never used vinegar or lemon juice and it really helped create a flaky crust. I prep by taking butter and cutting it in little small pieces then bagged it and placed in freezer. I also placed bowl I am going to use in freezer. I used iced water and cut all together additng half water then another half till you get a pie crust texture. I like to make the crust to fit the pan or dish I am going to cook it in. Then I take parchment paper on both sides of the crust roll a bit then roll it in a roll and wrap in plastic Very important to get air out of the plastic. I try to keep a roll in freezer to make an easy fast pie. I use them for chicken pot pie or a mexican meat pie. Thank you for the vinegar tip.
We loved this crust! I cut the recipe in half because I don’t use crusts very often. I had to add maybe a tablespoon more than a quarter cup of the liquid for the dough to come together but it worked out great. I used it to top a pot pie and brushed with garlic butter during the last 10 minutes of cooking. I’ve already written this into my recipe index to use again! A definite keeper ??
This is my go-to recipe. The crust is absolutely delcious (little sister asked for MORE), but I live in Washington state and it rains all the time. I can’t roll out the pie crust very well because it has a frequency to stick to surfaces.
I used this recipe yesterday to make a blueberry pie. It was absolutely the best pie crust I’ve ever made and I’ve been making pies for 50+ years. This is the first time I’ve made pie crust with butter. I’m so glad I was out of shortening. I think this will be my go to recipe from now on. It’s amazingly good and moves pie crust up to a new level.
I made this pie crust for the first time today. I do bake a lot, but have had little luck with my pie crusts. This recipe made an absolutely fabulous pie crust!! The dough was easy to work with, and there certainly was not too much butter. However, I used chilled butter and my flour was stored in the fridge, so it was cold, too. This will be my go to recipe!
Amazing crust!
Great flaky pie crust with enough heft to stand up to really juicy apples and pears. I had a hard time rolling out the dough — it kept tearing — but I think that was more user error than anything.
Outstanding, flaky, melt in your mouth crust! My husband usually hates pie crust, but he wont leave a crumb behind of this one. I have only used this crust for pot pies so far. Can’t wait to try it with sweet holiday pies.
This is so flaky and delicious!
I am not good at making pie crust from scratch, this recipe did not roll out well for me, but it tasted great.
First off, I read the reviews and made sure to use frozen butter, and keep everything cold. Got to the liquid phase and was surprised; it was extremely dry. I ended up having to double the water before I could get it to even pretend to stick together. Even then, it fell apart when I rolled it out and tried to move it. I had to piece it together in the pie dish and press it back together. It turned out okay and tasted good, but it was more work than I had hoped for. You’re probably thinking I used too much flour, but I’m quite certain I didn’t, since I was paranoid about messing up the recipe and double checked all of my measurements. As for humidity, it was not dry in my area/home at the time, so I’m not really sure what phenomenon caused the crazy dryness.
Tips for Novice bakers! Freezer your butter then grate (can be done ahead). Add to flour in batches and toss to coat butter with the flour (takes place of food processor)
Wow! Made this with chicken pot pie. So good. Light and flakey. Soft. It’s an absolute keeper. I cubed and froze the butter overnight. Worked really hard to keep the mixture cold every step of the way including an ice pack under the bowl. Maybe overkill, but worth the effort. By the way, my dough was very crumbly. So much so, I wasn’t sure it would even rollout, but after forming (crumbly) balls and refrigerating for about 6 hours, they worked. Received rave reviews!
Light and flaky. I used it for a chicken pot pie and a blueberry galette.
I’ve never had pie crust look so good. A word of advice, before you roll it out, put it in the fridge for an hour or in the freezer for 30 minutes so that the disk can cool and harden to make it easier to roll out.
This is my go to recipe for pie crusts, we have made it 3 years in a row for the holidays. It keeps well in the fridge for later use, dont pre roll it out just leave it in a ball and wrap in in plastic wrap until you are ready to use you it then let it warm back up on the counter until the dough is workable.