TENDER PIE CRUST
Categories Quick & Easy Vinegar Fall Summer Bon Appétit
Yield Makes 2 dough disks (enough for 2 nine-inch pie crusts)
Number Of Ingredients 6
Steps:
- 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.)
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Michael Belisle
[email protected]This is a fantastic recipe! The pie crust is so tender and flaky, and it's so easy to make.
leona maguire
[email protected]I've tried many pie crust recipes over the years, but this one is by far my favorite. It's so easy to make and it always turns out delicious.
Roman abbasi Roman abbasi
[email protected]This is a great recipe for a tender and flaky pie crust. I've used it for both apple and pumpkin pies, and it's always turned out perfectly.
Ali Hafeez
[email protected]I love this recipe! It's so easy to follow and the results are always amazing.
Abba M Usman
[email protected]This is the best pie crust recipe I've ever used! It's so easy to make and it always turns out perfect. I've used it for both sweet and savory pies, and it's always delicious.