 |
Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 2 |
|
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 1/2 cups all-purpose flour |
1 cup unsalted butter - chilled, cut into tablespoon-size pieces |
1/2 teaspoon salt |
7 tablespoons ice water |
1 tablespoon cider vinegar |
Directions:
1. Combine flour, salt, and butter in a food processor. Pulse until mixture resembles coarse crumbs, about 10 1-second pulses.
2. Stir water and vinegar in a small bowl.
3. Pour half the ice water and vinegar mixture into the flour and butter mixture. Pulse to combine, about 3 (1-second) pulses. Pour in remaining ice water and vinegar mixture. Pulse until mixture just starts to come together, about 8 (1-second) pulses.
4. Turn dough out onto a wooden surface, pat into round shape and divide in half. Form each half into a disc about 5 inches wide.
5. Wrap each disc in plastic wrap and refrigerate for at least 30 minutes until ready to use.
|
|