Easy Pie Dough

Fear not, there is no flavor of vinegar. This makes the absolute best crust-flakey but not dry, buttery, just plain good. As is suggested, you may need a bit more cold water.

• Brianko

• Denver

• 11/29/2022

This recipe had such a low star rating that I avoided it for years. Judging from the small number of reviews on a 2014 recipe, it looks like other people have done the same. It just goes to show what happens when a couple of people who don't know what they're doing or have an agenda get to the reviews before everyone else does! This is a great recipe. In most cases, if an ingredient is on the list, it's because it serves s purpose. If you don't like salt, leave it out, but if you're choosing to eat a pie to begin with--with all the pastry and whatever the filling is--I highly doubt a little salt is going to make much of a difference to your health! The apple cider prevents gluten forming, so the product is nice and flaky. I also wondered if the taste would end up being too vinegary but the vinegar should cook off. That said, I made three batches, all with different amounts of vinegar just in case! I can't tell you which one is best because I have tasted so much vinegary pastry now that I'm numb to it. At any rate, this is a good recipe. Similar versions have had great reviews elsewhere. My advice is that if there are only two or three reviews on something and the reviewers are on a soap box (like salt!) instead of evaluating the recipe, that's a great sign you're not dealing with experienced cooks and need to be skeptical.

• Ant

• Bristol

• 11/23/2021

followed to the letter.... dough was just a bit crumbly to roll out but I attributed this to my lack of kneading being concerned not to over work the dough. Using this recipe, I made a double crust beef pot pie in my #6 Wagner cast iron pan. I did not find the recipe "sweet" but could taste the apple cider vinegar! Overall, the recipe worked but I will omit the vinegar!

• Linda D

• North Carolina

• 11/22/2021

Decent recipe, but I wish they wouldn't write basic recipes for the food processor. You should at any rate learn first to do it by hand if you have any interest in developing skills, and in the case of pie crust it's actually less trouble and produces a more dependable product. In addition, the salt is unnecessary, though we're trained to demand large amounts of salt in all our foods; that much sugar will produce a very sweet crust (it really only takes a pinch if you want a sweet crust at all) and a tablespoon of water is a huge increment to add at once- a crust can get too wet really fast.

• oldunc

• 11/2/2017

This was the best pie crust I've ever made, and the easiest recipe I've tried to follow. It works exactly like it says it will, comes out golden and flaky. Only problem I had with it was that I tried to partially pre-bake one crust and it ended up shrinking, but that is likely just my fault anyway. I will be using this recipe for all my pies in the future, and I look forward to the end of my pie-crust-making-procrastination problem!

• becky_e

• Detroit, MI

• 11/30/2015