All Butter Pie Crust

I have to say, I’ve wasted a lot of time and butter trying to make a flaky easy to work with pie crust!! This is the one!!

ALL Butter Crust
3 cups all purpose flour
1 teaspoon salt
1 1/2 cup cold butter
1 beaten egg
5 TBSP iced water I needed to add 2 more tbsp when I was bringing the dough together,  as I used 580 flour and that was too much.
1 TBSP white vinegar (I used apple cider vinegar)
I added 1 teaspoon white sugar.

In food processor, add flour, salt and sugar, pulse a couple of times.
Add in 1 cup of butter, pulse a few times until small pieces of butter are inside of flour.
Add the rest of the cold/frozen butter, pulse a few times. Test it but picking up a small handful to see if it keeps it’s shape when you squeeze. If it does, pour mixture out on to table top, knead until it all comes together. I had to split mine in half to finish this process.
Wrap in saran wrap and put in fridge for at least 30 minutes to rest.

Once the dough is rested, it can be stored in the refrigerator for up to 3 days, or frozen for up to 1 week.

The following videos are for pie dough technique. I’ve tried the recipe twice and both didn’t work for me. (AT ALL) But these videos are great if you want to master making pie crusts!!

Interesting page on how to measure flour.

How Much Does a Cup of Flour Weigh in Grams? I Weighed 192 Cups of All-Purpose Flour to Find Out.