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Tender Pie Crust

Tender Pie Crust


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Makes 2 dough disks (enough for 2 nine-inch pie crusts) Servings

Ingredients

  • 1 cup plus 2 tablespoons (2 1/4 sticks) chilled unsalted butter, cut into 1/2-inch cubes
  • 8 tablespoons (or more) ice water
  • 1 1/2 teaspoons apple cider vinegar

Recipe Preparation

  • 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. DO AHEAD Can be made ahead. 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.

,Photos by Charles SchillerReviews Section


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