Flakey Pie Crust with Vinegar Recipe

Hi everyone! Welcome back to Marie's Kitchen! I'm so glad you're here! Today we'll make a homemade all-butter pie crust with vinegar by hand — no special equipment required! Just like grandma used to make 🥰 I'll also answer several of the most common questions submitted by viewers along the way. Have another question you'd like me to answer? Leave a comment below and I'll be happy to help! Be sure to LIKE and SUBSCRIBE! Also, please share my videos with friends or on your Facebook page or reddit groups! I'd love to keep building our community 😊 SIMPLE WAYS TO SUPPORT: Watch the video all the way to the end! Like, hype and subscribe! Leave a comment! Share this video with family and friends! Sign up for my weekly recipe newsletter here: https://mariesaba.com Speaking of community, you can now become a MEMBER of Marie's Kitchen! Thank you for supporting my channel and helping keep my website ad free 🎉 To become a member, click here:    / @marieskitchen   Prefer to contribute directly? ➡️ Venmo: @MarieSaba Thank you so much. Big hugs, Marie WEBSITE: www.MarieSaba.com INSTAGRAM: @MarieSaba AMAZON SHOP: https://www.amazon.com/shop/mariesaba... FOOD PUN BOOK ⬇️ https://amzn.to/4wbTgS0 RECIPE ⬇️ https://mariesaba.com/recipes/vinegar... PRINTABLE RECIPE ⬇️ https://mariesaba.com/wp-content/uplo... 𝗜𝗡𝗚𝗥𝗘𝗗𝗜𝗘𝗡𝗧𝗦 1 1/4 cup (170 g) all-purpose flour (plus extra for rolling out the dough) 1 tablespoon (12 g) sugar 1/4 teaspoon (1 g) salt* 1/2 cup (113 g) unsalted butter (cold), cut into cubes 4 tablespoons (60 mL) cold water 1 tablespoon (15 mL) apple cider vinegar *or use salted butter and leave out salt 𝗜𝗡𝗦𝗧𝗥𝗨𝗖𝗧𝗜𝗢𝗡𝗦 Place flour, sugar and salt in a bowl. Stir to combine. Press the butter into the dry ingredients with your fingertips until the butter is coated in flour and in various sizes (ranging from pea size to almond size). Add 4 tablespoons cold water and 1 tablespoon vinegar. Use a fork or spatula to toss the butter and flour with the water, until there are no more dry patches. The dough should hold together in a ball when you squeeze it in your hand. (If it does not hold together, add 1-2 teaspoons additional water and toss again.) Spread a large piece of plastic wrap on the counter (approximately 1 1/2 feet long). Gently dump the dough (it will be crumbly) onto plastic wrap. Pull plastic wrap together around the dough and mold it with your hands so the dough forms a disc inside the wrap. Refrigerate dough for at least 20 minutes, and up to 2 days. When you are ready to roll out the crust, remove dough from refrigerator, unwrap and let sit at room temperature for about 5 or 10 minutes. Use your hands to flatten the dough slightly so it will be easier to roll out. Toss some flour on your countertop. Place dough in the center. Using a rolling pin, roll out the dough into a circular shape that has about the same thickness all the way around. To keep the dough from sticking and to help keep the dough in a round circle, turn the dough ¼ turn clockwise after each roll. Continue rolling and turning until the circle is evenly rolled out. Once the dough is large enough to fit your pie plate, gently place in the pie plate with edges hanging over. Gently press the dough into the bottom of the plate. Using your hands, tuck any dough that overhangs the plate into an even edge that rests on the lip of the plate. Use your hands to even the edge if needed. Finally, crimp the edges with your fingers for a decorative scalloped shape. Wrap in saran wrap and store crust in freezer for at least 20 minutes or up to 1 month. When you are ready to bake a pie, simply remove the pie crust and pie plate from the freezer, let sit at room temperature for 5 minutes, add the filling and bake. Baking the crust from frozen will help the pie crust keep its shape as it bakes. Blind Baked Crust: If you are making a pie that requires blind baking (baking the crust without a filling), follow the instructions here: https://mariesaba.com/recipes/blind-b... Crust Baked With Filling: Add the filling and bake according to instructions in your recipe. Baking times and temps will depend on the type of pie you are making. NOTE: This recipe makes 1 pie crust. If making crust for a double crust pie, I prefer to make 1 pie crust at a time, one after another. I find it is easier to evenly mix in the butter and liquids when working with just one crust a time. #piecrust #piecrustrecipe #easyrecipe