Description
This pie crust is my personal favorite and is made using a food processor, which makes cutting the butter into the flour very simple. By the way, you can make a double batch of this, and freeze the individually wrapped dough for future pie-related adventures.
Ingredients
- 2 ½ cups all-purpose flour
- 1 cup unsalted butter – chilled, cut into tablespoon-size pieces
- ½ teaspoon salt
- 7 tablespoons ice water
- 1 tablespoon cider vinegar
Instructions
- Combine flour
- butter
- and salt in a food processor. Pulse until mixture resembles coarse crumbs
- about 10 (1-second) pulses.
- Stir ice water and vinegar in a small bowl.
- Pour 1/2 of the ice water mixture into flour mixture; pulse to combine
- about 3 (1-second) pulses. Pour in remaining ice water mixture; pulse until mixture starts to come together
- about 8 (1-second) pulses.
- Turn dough out onto a wooden surface
- pat it into a circle
- and divide it in half. Form each half into a disc
- about 5-inches wide.
- Wrap each disc in plastic wrap and refrigerate for at least 30 minutes until ready to use.
Prep Time: 10 mins
Total Time: 40 mins
Servings: 8