This is the standard crust recipe we use (unless otherwise indicated) for most pies that call for a pastry crust. Makes enough for 1 double-crust pie:
In a large mixing bowl, combine:
2 cups flour (can use entirely all-purpose, or 1 c. all-purpose + 1 c. whole-wheat pastry flour)
1/2 tablespoon sugar
1 teaspoon salt
Using a pastry cutter or fork and knife, add:
1 1/2 sticks COLD butter (cut into slices)
Then, in a small bowl mix and add to butter-flour mixture:
1/2 beaten egg (save other half to brush on top of crust)
1/4 cup ice cold water
1/2 tablespoon cold apple cider vinegar
Everything must be cold ESPECIALLY the butter. Mix until dough comes together in a ball, but is not overly mixed--the butter chunks are what makes the crust flaky! Form into ball, cover and cool in fridge for about an hour, ideally.
