This is the flakiest, lightest crust, you can use it for sweet or savoury pies.
Using a fork, mix together the flour and salt in a large bowl.
Cut in the butter with two knives or a pastry cutter, until the mixture becomes pea-sized butter-flour nuggets.
Blend the egg, ice water and vinegar together in a small bowl and sprinkle one tablespoon at a time of this mix onto the flour-butter mixture.
Using a fork, blend the liquid and flour and keep adding liquid until the mix just holds together.
Gather as much dough as possible with the fork and taking it up in your hands (preferably cold... run them under cold water if you have unusually warm hands) and quickly form into a ball.
To roll out the dough, we recommend using a large, plastic food storage bag. Place the ball into the bag and press down with the palm of your hand to flatten the dough, maintaining a circular shape.
Use a rolling pin to continue flattening, in a circular shape and when the dough is of a uniform thickness, required by your recipe, place the dough in the freezer for 15 minutes.
If you are not ready to use it immediately, you can store it either in the fridge or the freezer for several days.
If the dough is frozen, allow it to thaw as it must be pliable.
To use the dough, you must remove the plastic bag by cutting 2 of the sides, leaving just one sealed side.
Peel back the plastic and you may now use the dough in any recipe.
Use the plastic backing to pick up and place it in a pie plate.
Please see our Pie Making Video for detailed instructions.
