Double-Crust Pie Dough

Just imagine all the different fillings you can put into this beautiful crust! Pumpkin, apricot, cherry or lemon meringue, just to name a few! Or just add some cinnamon and sugar, roll, slice and bake, for some flaky cinnamon roll snacks.

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

Step 1
Place flour and salt in a food processor. Add butter and pulse until mixture resembles coarse meal with some blueberry-size clumps.

Step 2
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.

For the original recipe, visit this link
http://www.marthastewart.com/1035537/double-crust-pie-dough?xsc=soc_pin_2013_11_5_Dessert_Tart+and+Pie+Recipes_A&crlt.pid=camp.rTw3RkYvASlJ

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