I have been using this pastry recipe for as long as I can remember and it has never once let me down. When I first started making this recipe I used shortening; but the last few years I have switched to butter as I prefer the taste, however, the choice is yours.
There are a couple tricks to making this pastry turn out perfectly each time:
- Your water must be as cold as possible. I put cold water in a small bowl, add a couple ice cubes and measure the water from the bowl.
- Handle dough as gently and as little as possible.
- When rolling your dough, be sure to always keep your rolling pin and your work surface lightly dusted with flour.
- Pat the dough into a disk and roll from the centre out.
- Chill your pie before baking…the key is to have the fat as cold as possible when it hits the heat from the hot oven.
This recipe makes enough pastry for two 9″crusts. If you only need one crust, flatten the second ball into a disk, wrap well and freeze. Thaw prior to using.
- 2 cups flour
- ¾ tsp. salt
- 1 cup cold butter or shortening
- 1 egg
- 2 Tbsp. ice water
- 1 Tbsp. white vinegar
- Add flour and salt to large bowl, whisk to combine.
- Cut butter (shortening) into small cubes.
- Working quickly and using your hands crumble butter (shortening) and flour mixture together until uniformly crumbly and fat is roughly pea sized or smaller.
- In measuring cup or small bowl and using a fork beat egg until frothy, add ice water and vinegar, stir to combine.
- Pour liquid over flour, stir gently with fork to combine.
- Gather dough together to form one ball.
- Divide ball in two and flatten each ball to form a disc.