Mom's Pie Crust
This pie crust comes straight from my mom’s kitchen—non‑traditional in the sweetest way, thanks to that little splash of egg that helps everything bind together. The original recipe called for shortening, but I can’t resist the rich, cozy flavor that butter brings to a homemade crust. If you’re feeling inspired, don’t miss the next recipe: Tourtière, the French‑Canadian meat pie that’s been warming our family holidays for generations.
1 cup unsalted butter, cut into cubes and frozen 20 minutes
2 1/2 cups sifted all‑purpose flour
1 tsp kosher salt
1 large egg, gently beaten
1/4 cup ice water
1 tbsp vinegar (white or apple cider)
1 Chill the butter. Cut the butter into cubes and freeze for at least 20 minutes so it stays cold and crumbly.
2 Prep the dry mix. Sift flour and salt into a large bowl (or the bowl of your food processor).
3 Cut in the butter. Pulse or cut the butter into the flour until it looks like coarse cornmeal with a few pea‑sized bits.
4 Mix the wet ingredients. Whisk the egg with vinegar and ice water until combined.
5 Bring the dough together. Add the egg mixture to the flour. Pulse just until it starts to come together or gently stir with a fork if working by hand.
6 Finish the dough. Turn out onto a lightly floured surface and press into a disk. Don’t overwork—this is a flaky‑crust situation.
7. Wrap dough disc in plastic wrap and refrigerate at least 1 hour before rolling.