CRIMPING PIE CRUST RECIPES

Steps:

• In a large bowl, combine flour, sugar, and salt. Add butter and use your hands to cut butter into flour until walnut-sized pieces, tossing butter to keep fully coated in flour as you work.  Add vinegar and 4 tablespoons water and mix with your hands to combine. Add more water, 1 tablespoon at a time as needed, until dough squeezes together easily. It should be moist with minimal dry streaks, but not wet or sticky. Flatten into a disk and wrap in plastic wrap. Refrigerate until well chilled, at least 2 hours and up to 3 days.  Let chilled dough sit out at room temperature for 5 minutes. On a lightly floured surface, roll crust out into a 12" circle. Drape crust over 9" pie plate and gently lift sides and press to fit into pan (don't stretch). Refrigerate 10 minutes.  Trim edges of crust to 1/2" overhang. Tuck overhang in to be flush with edge of pie plate, gently squeezing together, then crimp edge of crust. Refrigerate 30 minutes.  Preheat oven to 425°. Place chilled pie on a large baking sheet and use a fork to poke holes across bottom of crust and up sides. Place a piece of parchment paper in pie plate that is tall enough to remove later. Fill entire center with pie weights.  Bake until edges are a pale golden, about 15 minutes. Carefully remove parchment paper. Return crust to oven and bake 5 to 7 minutes more for a par-baked crust or 12 to 15 minutes more for a fully baked crust.