I have used 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 of 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 of 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 is an Apple Pie, so I sprinkled the crust with a little sanding sugar for extra crunch and sweetness.
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.