Ingredients for Never Fail Pie Crust Ii
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Never Fail Pie Crust Ii? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Never Fail Pie Crust Ii
- Crack one large egg into a liquid measuring cup.
- Add cold water to the measuring cup until you reach the 1 cup mark.
- Stir in 1 tablespoon of white vinegar.
- Combine 2 1/2 cups all-purpose flour, 1 teaspoon salt, and 1 cup (2 sticks) cold unsalted butter, cut into small pieces, in a food processor. Pulse until the mixture resembles coarse crumbs.
- With the food processor running, gradually add about 1/4 cup of the egg-water-vinegar mixture. Process until the dough just begins to clump together. Do not over-process.
- Turn the dough out onto a lightly floured surface, form it into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes (or up to 2 days).
- On a lightly floured surface or between two sheets of plastic wrap, roll out the dough to your desired thickness.
- Carefully transfer the dough to your pie plate. Trim and crimp the edges.
Nutrition Information (Approximate per serving)
Sodium
49 g
Sugar
2g
Fat
145g
Carbs
43g
