An easy butter crust from scratch… recipe is typed out below pics. This crust works well for sweet or savory pies: for sweet pies, brush top crust with water and sprinkle with sugar. Use as is for savory pies. I use this all the time as a chicken pot pie top crust, with no bottom crust, and for quiche, as well as apple pie, and strawberry rhubarb pie. Happy eating!
Recipe typed out below the pics:
Pie Dough in the food processor:
Combine in food processor, pulse once:
2 1/4 cups flour
1/2 tsp sea salt
Then add 3/4 cup butter (1 1/2 sticks plus 2 tb) cut into 1 inch chunks and pulse 4-6 times
In a measuring cup, combine:
1/2 tsp vinegar
1 egg yolk
ice water to bring to 1/2 cup
Pulse 25-30 times
Separate dough into two parts, flatten each into a disk, wrap in plastic wrap and chill in the fridge for one hour before rolling out into a top and bottom crust.