Christy's Pie Crust

I just learned the secret to making pie crust a couple weeks ago.

2 C. flour

1 C. butter (only the real stuff) straight from the fridge

1 tsp. salt

1 Tbsp. sugar

1 egg

1 Tbsp. lemon juice or vinegar

3 Tbsp. ice cold water

Combine flour, salt and sugar. Cut the butter into tablespoons and add to the flour. Cut it in. This is the hard part, especially if you do it by hand (using two knives criss-crossing each other or a pie dough mixer) You can use a food processor if you have one that's big enough or a stand mixer. You want it to look crumbly.

In small bowl, combine egg, lemon juice and water. Dump into the flour mixture and kind of toss until it's all together. You really don't want a stirring motion here. Add more water as needed. The dough should stick together when you form it into a ball, but you don't want it sticky. I think I added an 2 extra Tbsp.

Separate into two balls and cover with plastic wrap. Refrigerate for 30 min. or more (if you have the time). The key to flaky crust is keeping that butter super cold.

Roll out dough on a well-floured surface, turning over once or twice while you roll. I like to roll between two sheets of waxed or parchment paper. That makes it way easier to transfer to the pie plate. 

Again, if you have time, refrigerate to get it all nice and cold again.

As for the filling, I just took it off the back of my tapioca box. I like to use tapioca with apple and peach pies because it keeps it from getting too juicy/runny. I think it works way better than flour.