Big Batch Holiday Pie dough
Perfect every time. Makes enough for 3 double crust pies.
Ingredients
- 5½ cups all-purpose flour
- 1½ teaspoons salt
- 1 teaspoon baking powder
- 3 Tablespoons brown sugar
- 2 cups cold butter cubed
- 1 egg beaten
- 1 Tablespoon vinegar
- ⅔-¾ cups cold water
Instructions
- In a large bowl mix together flour, salt, baking powder, and brown sugar.
- Cut the cold butter into little cubes, about 1cm x 1cm.
- Mix the cubes into the flour mixture, then with your finger tips, rub the butter and flour through your fingers until it resembles coarse meal. (You can also use a pastry blender for this. If you are doing a smaller batch, you can pulse it in the food processor)
- Add the beaten egg.
- Mix the vinegar into the cold water and add it a little at a time, while you are mixing with your hands, until the dough holds together. (You may not need all of the water)
- Split the dough into portions (one for each pie), form each into a disk.
- Wrap each in cling-film and chill in the refrigerator for about 1 hour.
- Roll out and line pie plates. Chill in the fridge or freezer until ready for use. Then cook according to your pie recipe.