TENDER PIE CRUST

 

  • Cooking Time:
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Ingredients

  • 3 CUPS all purpose flour
  • 2 tablespoons sugar
  • 1 3/4 teaspoons salt
  • 1 cup plus 2 tablespoons unsalted chilled butter, cut 1/2 inch pieces
  • 8 tablespoons or more ice water
  • 1 1/2 teaspoons apple cider vinegar

Directions

  • Blend flour, sugar and salt in processor. Add butter; using on/off turns, process until coarse meal forms. Add 8 tablespoons ice water and cider vinegar, blend until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough together. Turn dough out onto work surface, divide dough in half. Form each half into ball and flatten into disk. Wrap disks separately in plastic; refrigerate at least 1 hour. (Can be made ahead of time. Keep dough refrigerated up to 2 days or enclose in resealable plastic bag and freeze up to 1 month, then thaw in refrigerator overnight. Soften slightly at room temperature before rolling out).

Notes

Categories: Dough/Crust 

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