The only pie crust you will ever need
The only pie crust you will ever need and a basic guide on how to put together a pretty pie! An easy, barely 5 ingredients pie crust that will result in perfect crust every single time. No hassle. No tearing. No excessive panic.
Servings Prep Time
28 inch pies with braided top 30mins
Cook Time
2hrs
Servings Prep Time
28 inch pies with braided top 30mins
Cook Time
2hrs
Ingredients
Instructions
  1. Measure and mix the water and ACV together. Place in the fridge till needed.
  2. Start by combining the dry ingredients, flour, cornstarch, salt and sugar well. Next add the chilled cubes of butter to the flour mix and toss them well. Using either a pastry cutter or just your fingers, cut the flour with the butter till its mixed and butter is of pea size.
  3. Now, add the water + ACV mixture (half of it ) to the mixture. Bring it all together. The dough shouldn’t be too dry. If it, just add a teaspoon at atime till the dough comes together.
  4. Now give the dough good 4-5 kneads, thats it. Shape it into a disc, wrap in cling film and put it in the fridge for 2 hours before use.
  5. When ready, remove to the counter for 5 mins. Dust the area liberally with flour and cut the dough in half. Cover and put the other half in fridge.
  6. Roll out the dough with gentle with strong strokes till its about 1/4 inch thick , flouring as necessary.
  7. Now, gently life it up and drape it over your arms and gently cover it over the pie dish. Carefully press the dough into the edges of the pie dish. Cover and Chill.
  8. Roll out the other disc in similar fashion till 1/4 inch thick. Now using a sharp knife cut strips of desired width. Starting in groups of three, make braids. Pinch three strips at the top , now cross the left strip over the middle, right over the middle till you have a typical braid. Flour the surface well and keep the braids on it.
  9. When all the braid are done, remove the pie from the fridge. Fill it up as desired. Gently lay the braids on top of the pie, pinch where they join and cut off the hanging over dough with a knife. Chill again for 30 mins (this helps prevent shrinking during baking) and bake as per directions. Done!!