A Double Pie Crust That Turns Out Perfectly Flaky Every Time

This tasty pie crust comes together quickly and easily with the help of your favorite food processor. The apple cider vinegar adds to the crust’s flakiness, but don’t worry… it won’t give any type of “off” taste to the final crust. The egg provides a richness of flavor. The cognac not only adds flavor, but since alcohol evaporates when baked it allows for a wetter dough (that is easier to work with) that bakes up flaky like a drier dough does.This recipe makes enough pastry dough for one 8 or 9 inch double crust pie or two single crust pies.


2 cups of all purpose flour (cup 4cup works beautifully in this recipe if you want to make it gluten free)

1 teaspoon of sugar

1/4 teaspoon of sea salt

1/8 teaspoon of ground nutmeg or cinnamon (depending on which spice goes best with the filling you are planning to use)

6 ounces (or 3/4 cup) of very cold butter, cut into small cubes

1 large chicken egg

1/2 tablespoon of apple cider vinegar

3 tablespoons of very cold water

1 tablespoon of cognac


Put the flour, sugar, sea salt and spice into the work bowl of your food processor fitted with a multi-purpose blade. Pulse a few times to aerate and combine the ingredients. Add the butter. Pulse a few times, until the butter is the size of small peas.

Whisk together the egg, vinegar, cognac and cold water. Add to the pastry dough and pulse until combined. Transfer to a floured surface and knead into two balls. Roll out into circles.

Bake the filled pie at 450 degrees F for 20 minutes followed by 30 minutes at 350 degrees F.


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