Pie Crust
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
Ingredients | |
1 3/4 cups | all-purpose flour, plus more for dusting |
1/2 teaspoon | salt |
2 tablespoons | sugar |
12 tablespoons (1 1/2 sticks) | unsalted butter, diced and chilled |
4 teaspoons | apple cider vinegar |
white vinegar, alternative |
Directions
Pulse the flour, salt and sugar in a food processor. Add about one-third of the butter; process until the butter is combined. Pulse in the remaining butter in 5 or 6 pulses to form coarse crumbs. Add the vinegar; pulse quickly a few times while adding 1/3 cup ice water. Squeeze some dough between your fingers. It should just hold its shape; if it's still crumbly, quickly pulse in more ice water by the tablespoonful. (Do not overwork the dough.)
Turn the dough out onto a large piece of plastic wrap. Wrap the dough, then press and flatten into a thin round. Refrigerate 1 hour.
Roll out the dough into an 11-to-12-inch round, about 1/8 inch thick, on a lightly floured surface. Center over a 9-inch pie plate. Fold in the edges and crimp as desired. Refrigerate at least 30 minutes before using.
Back to Shop'NCook recipe database