Tender Pie Crust
A classic, buttery pie crust recipe made with all-purpose flour, butter, and a touch of apple cider vinegar for extra tenderness. Makes enough for a double crust pie.
Ingredients
- •3 cups all purpose flour
- •2 tablespoons sugar
- •1¾ teaspoons salt
- •2¼ sticks unsalted butter
- •8 tablespoons ice water
- •1½ teaspoons apple cider vinegar
Cooking Instructions
- 1.
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. (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.)
75 min
