This is a quick and simple recipe for a no fail, flakey and buttery pie crust. This crust will yield enough dough for 2 9" or 10" pie crusts. or 1 double crust.
- 3 cups flour 408g
- 1/2 cup cold Cannabutter 97.5g
- 1/2 cup Cold Butter 113g
- 3 T Granulated Sugar 38g
- 1/2 t salt 3.5g
- 1 t Apple Cider Vinegar
- 5-8 T Ice Cold Water
- 1 Egg
Grate Butter using large cheese grater holes and place in freezer until frozen.
Weigh, or measure, Flour, Sugar and Salt. Place in a food processor, using a dough blade, and Pulse a few times.
Pull out cold butter and add to flour Dry mixture. Mix until Crumbly and coarse.
Whisk the Egg, Vinegar and 5 tablespoons of water together.
Add Egg mixture to food processor and pulse until combined.
If the mix is still to dry add more water 1 tablespoon at a time.
Remove dough, shape into a ball and cut in half.
Turn each half of dough into a flat disk, warp with plastic wrap and store in the freezer for up to six months, or in the fridge for up to a month.