Double-Crust Pie Dough

By efriend

Ingredients

• 2 cups all-purpose flour
• 3/4 teaspoon coarse salt
• 2 sticks cold unsalted butter, cut into small pieces
• 1 large egg
• 2 tablespoons ice water, plus more if needed
• 1 tablespoon distilled white vinegar

Details

Adapted from marthastewart.com

Preparation

Step 1

Place flour and salt in a food processor. Add butter and pulse until mixture resembles coarse meal with some blueberry-size clumps.
Beat together egg, ice water, and vinegar in a small bowl. Add to flour mixture and pulse just until incorporated, about 10 times more. Squeeze a small amount of dough to make sure it holds together. If dough is too dry, add more ice water, 1 tablespoon at a time. Divide dough in half and wrap each half in plastic wrap, forming each into 1 disk. Refrigerate at least 30 minutes and up to 2 days.