This is a very delicate pie crust and can be used for all sorts of pie making from fruit and cream pies to empanadas and turnovers. I make it in my stand mixer or food processor because it’s easier for me to control the handling and ends up much more tender than when I make it by hand which is contrary to the way I make all other pastry doughs. It can be a bit tricky, though, and I’ve had it end up too moist and too dry on different occasions and I think it’s due to the size of the egg used. I changed the recipe a while back and began using just yolk which seems to help, but I still find that the amount of water varies.
2 c. all-purpose flour + flour for dusting board and rolling pin
3/4 tsp. salt
1 tsp. sugar
1 1/2 sticks butter or 3/4 c. cut into small cubes
1 tsp. vinegar
1 egg yolk (reserve the white for brushing pastry for browning during baking)
1/4 c. ice cold water (amount varies)
Sift together salt, flour, and sugar. Cut in butter cubes until mixture resembles coarse meal.
Add yolk and vinegar, begin to mix while drizzling in water, but only mix until dough sticks together and forms a ball. Do not overmix or the finished crust will be hard and tough. Chill until ready to use.
Makes 1 double crust for a two crust pie.