Vinegar & Butter Pie Crust

I am the worst pie crust maker. I about gave up until I tried this recipe. Now even I can bake a homemade pie. Timesaver: Keep extra dough frozen until ready to use. Allow 2 days to thaw in refrigerator.

• Ready In: 1 hr 5 mins
• Yields: 2 pies

Ingredients

• 4  cups all-purpose flour
• 3⁄4 teaspoon salt
• 1  tablespoon sugar
• 1 3⁄4 cups  cold unsalted butter, cut into small pieces
• 1  tablespoon white vinegar
• 1  extra large egg
• 1⁄2 cup  ice water

Directions

1. Combine the flour, salt and sugar in a large bowl.
2. Cut in the butter using a pastry blender or your fingers until the mixture resembles coarse meal.
3. Whisk the vinegar, egg, and 1/2 cup of ice water together and mix into the flour mixture with your hands until just combined.
4. Transfer to a clean work surface, and gently press to form a dough.
5. Divide dough into 4 equal parts.
6. Shape each into a ball, flatten slightly to form a disk, and wrap in plastic.
7. Chill for at least 1 hour.
8. Roll out disk on lightly floured surface to 1/8" thickness.
9. Transfer to to a 9in. pie plate, fill with fruit. Roll second disk top with top crust, crimp edge.
10. Bake at 375 degrees for 50 minute.