Pie Crust
2 cups unbleached all-purpose flour (or 1 c. all-purpose + 1 c. whole-wheat pastry flour*)
1/2 tablespoon granulated sugar
1 teaspoon sea salt
1 1/2 sticks COLD unsalted butter (12 tablespoons), cut into slices
1/2 beaten large egg, cold (save the other half to brush on top of the crust)
1/4 cup ice-cold water
1/2 tablespoon cold apple cider vinegar
1. In a large mixing bowl, whisk together the flour, sugar, and salt. Using a pastry cutter or fork and knife, cut in the butter. You want to make sure butter chunks remain, as that’s what makes the crust flaky.
2. In a separate small bowl, whisk together the COLD liquid ingredients (Using cold liquids ensures that your butter will not melt–another crucial detail for a flaky crust!).
3. Pour the liquid mixture into the flour-butter mixture and combine using a wooden spoon. Mix until dough comes together, but is not overly mixed (it should be a little shaggy). Form into a ball, wrap tightly with plastic wrap, and let chill in the refrigerator for at least an hour before rolling out.
Recipe from Nothing in the House
