Pie Crust

Katelin Seigel

It's Fall. Every autumn I make too many pies. When I helped my husband open his restaurant, I started Friday Pie Day, a different pie every week for a year and a half. I can't pick one pie, because they're all special, but the one thing I hear from people over and over is that they struggle with the crust. This is a no-fail crust recipe. It will not shrink, and except in rare cases it does not need pre-baking. Happy harvest!

  • 3 cups flour

  • 1 1/2 cups butter, room temp

  • 1 tsp salt

  • 1 egg

  • 1 tsp white vinegar

  • 6 Tbsp very cold water (adjusted for weather)

  1. Sprinkle salt into flour and cut in butter.

  2. Whisk together egg, vinegar, and water.

  3. Pour liquid over flour mixture and gently mix with a fork until it barely forms a ball, and then finish with gently patting flour in.

  4. Let rest in the fridge for 20 minutes before rolling out.

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