Butter Pie Crust

"Put the flour, sugar, and salt in a food processor. Pulse to combine. Add 1/3 of the butter and pulse several times until incorporated. Add the remaining butter and pulse 3 or 4 times, so little chunks of butter are visible. Beat the egg, vinegar, and 1 tablespoon ice water with a fork until well combined. Add the mixture to the processor while pulsing 2 or 3 times."

"Dump the dough onto a work surface. Working quickly so the butter doesn't melt, use the heel of your hand to smear the dough, bit by bit, across the board, sprinkling with additional water where needed. Take care not to over mix. Pat into a flat round, wrap in plastic, and chill until firm, about an hour. Refrigerate until ready to use. Single-Crust Instructions: Roll floured dough into a 12-inch round between two pieces of waxed paper."

The recipe yields one 9-inch pie crust; make two batches for a double-crust pie. Combine flour, sugar, and salt, then pulse in frozen cubed butter until small pieces remain. Mix an egg, vinegar, and ice water and add while pulsing; finish dough by smearing briefly and adding small amounts of water only as needed. Pat into a disk, wrap, and chill until firm. For a single crust, roll to 12 inches, fit into a 9-inch plate, crimp edges, and chill. For blind-baking, line with foil, weigh down, bake until lightly browned, then finish baking until golden.

Read at Alternative Medicine Magazine