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:Pie Crust #2




Source of Recipe


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Recipe Link: http://www.hiptravelguide.com/paris/article-31.html

Pie crust is a tricky thing to make properly, just the right flakiness
without being too dry or grainy is the idea. In Europe, puff pastry is
easily available in the freezer case in little squares that can be assembled
into a wonderful piecrust. If you can't find it in your store, consider
making my friend Judy's Piecrust. There are some very fine cooks out there
in the Rocky Mountains, and without further ado, here is her recipe.

:Pie Crust #2

3 cups flour
1 and 1/2 tsp salt
1 tablespoon sugar
1 and 1/2 cups butter
1/2 cup cold water
1 egg, beaten
1 tablespoon vinegar

Combine sifted flour, sugar and salt in a bowl.
Cut the butter into the mix with a pastry blender until
the consistency is fairly coarse, with lumps the size
of peas.
Stir and work in the egg, water and vinegar.
Roll the dough out on a floured board.
Line the pie pan with dough, flute the edges, pour in
the filling and then bake.

For 2 uncovered pies, or a top and bottom for one pie.