Tuesday, June 10, 2014

All-Butter Pie Crust

All-Butter Pie Crust
1 3/4 cups all-purpose (plain) flour, plus more for dusting
2 Tablespoons granulated (white) sugar, or a pinch for a savory pie
1/2 teaspoon salt
3/4 cup cold unsalted butter, cut into cubes
4 teaspoons apple cider or white vinegar
approximately 1/3 cup ice-cold water

In a food processor, pulse together the flour, sugar, and salt. Pulse in 1/3 of the butter until combined. Pulse in the remaining butter to form coarse crumbs. Add the vinegar; pulse quickly a few times while adding 1/3 cup ice water. If dough is still crumbly, add a little more ice water, one Tablespoon at a time, being careful not to overwork dough.
Flatten dough into a round disk, wrap in plastic, and refrigerate for at least one hour.

Use dough as needed. Rolled out to 1/8-inch thick, it will make one 9-inch pie crust. 

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