You can't judge a book by its cover, but you can judge a pie by its crust. This is hands-down the best piecrust ever, adapted from my mother-in-law Mary Jane's recipe. It's rich, flaky and unforgettable. You can make the dough, wrap it, and freeze for baking later.
- 4 cups all-purpose flour
- 3/4 teaspoons salt
- 1 tablespoon granulated sugar
- 1 3/4 cup cold, unsalted butter, cut into small pieces (3 1/2 sticks)
- 1 tablespoon white vinegar
- 1 extra-large egg
|Combine the flour, salt, and sugar in a large bowl. Cut in the butter using a pastry blender, food processor, or your fingers until the mixture resembles coarse meal.|
|Whisk the vinegar, egg, and 1/2 cup of ice water together and mix into the flour mixture with your hands until just combined.|
|Transfer to a clean work surface, and gently press to form a dough. Divide the dough into 4 equal parts. Shape each into a ball, flatten slightly to form a disk, and wrap in plastic. Chill for at least 1 hour. Roll out as indicated in your recipe.|
Feel free to use salted butter. If you do, skip adding the 3/4 teaspoon salt.
Mary Jane was given the original version of this recipe by a friend while living in San Diego and adjusting to life as a new mom with a husband at war. I often think of her when preparing this dough and can only imagine what a challenging time it must have been for her. Yet somehow, she still made time to bake pies. I love that.
Images by Thayer Allyson Gowdy
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