Single pie crust:
1 1/2 cups flour, 1 T. sugar, 1/2 cup butter (softened), 1/4 cup cold water, 1 T white vinegar, 1/2 t. salt.
Double recipe for 2 pie crusts or for a thin crust use one recipe and cut it 2/3 bottom crust and 1/3 top.
I found rolling it into a ball and wrapping it up in plastic wrap and refrigerating it for an hour or until ready to roll out is best.
I use parchment paper with flour when rolling out to exact size needed.
No comments:
Post a Comment