TENDER PIE CRUST
- 3 cups all purpose flour
- 2 tbsp sugar
- 1/4 tsp salt
- 2 1/4 sticks butter, salted, chilled, diced
- 8 tbsp ice water, & more if needed
- 1 1/2 tsp apple cider vinegar
Blend flour, sugar and salt in processor.
Add butter; pulse, process until coarse meal forms.
Add 8 tablespoons ice water and cider vinegar; pulse until moist clumps form, adding more teaspoons ice water at a time as needed if dough is dry.
Gather dough together and turn dough out onto work surface; divide dough in half, and form each half into ball, then flatten into disk. Wrap disks separately in plastic wrap and refrigerate at least one hour.
Can be refrigerated up to 2 days, or enclose in zip-lock plastic bag and freeze up to one month; then thaw in refrigerator overnight.
Soften slightly at room temperature before rolling out.
To pre bake bottom crust:
Roll out 1 pie crust disk on lightly floured surface to 13 1/2 inch round. Transfer to 9 inch diameter glass pie dish. Trim overhang to 1 inch. fold edges under and crimp decoratively, forming high rim (about 1/2 inch above sides of dish). Chill crust 30 minutes. Line crust with foil; fill with pie weights or dried beans, and bake crust until sides are set and pale golden, about 35 minutes. Transfer dish to rack; remove foil with the weights or beans, then brush warm crust with egg white.