It's Fall. Every autumn I make too many pies. When I helped my husband open his restaurant, I started Friday Pie Day, a different pie every week for a year and a half. I can't pick one pie, because they're all special, but the one thing I hear from people over and over is that they struggle with the crust. This is a no-fail crust recipe. It will not shrink, and except in rare cases it does not need pre-baking. Happy harvest!
3 cups flour
1 1/2 cups butter, room temp
1 tsp salt
1 tsp white vinegar
6 Tbsp very cold water (adjusted for weather)
Sprinkle salt into flour and cut in butter.
Whisk together egg, vinegar, and water.
Pour liquid over flour mixture and gently mix with a fork until it barely forms a ball, and then finish with gently patting flour in.
Let rest in the fridge for 20 minutes before rolling out.