This recipe makes 2 single crusts so it’s enough for the top and bottom of a pie.
Ingredients:
2 1/2 cups all-purpose flour
1 1/2 t sugar
1 cup unsalted butter, cut into 1/2-inch pieces
1/2 cup cold water
1 T white vinegar
Directions:
In a food processor, pulse together flour, sugar and salt. Add butter and pulse until largest pieces are the size of peas. In a cup, combine water and vinegar; drizzle, a little at a time (just using amount needed), while pulsing, into flour mixture until a dough just starts to form (mixture will appear dry but will form a salft dough when pressed with fingers). If dough still crumbles, pulse in a little more water mixture.
Turn dough out onto a sheet of plastic wrap and quickly form a ball by gathering together and pressing with hands. Halve and wrap each piece in plastic wrap, pressing to flatten into disks. Refrigerate until ready to use. (Can be made ahead. Place wrapped disks in heavy-duty resealable plastic bags and freeze up to 2 months. Thaw in refrigerator at least 5 hours before using.)
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