Ingredients
- 4 Tbsp. ice water, plus more as needed shopping list
- ¾ tsp. apple cider vinegar shopping list
- 1 ½ cups unbleached all-purpose flour shopping list
- 1 Tbsp. sugar shopping list
- ¾ tsp. salt shopping list
- 9 Tbsp. (4 ½ oz.) cold unsalted butter, cut into cubes shopping list
How to make it
- In a small bowl or measuring cup, combine 4 Tbsp. ice water and the cider vinegar.
- In the bowl of a food processor, combine the flour, sugar, and salt. Pulse to blend. Add the butter, and pulse until the mixture resembles a coarse meal; there should be no pieces of butter bigger than a large pea. With the motor running, slowly add the water-vinegar mixture, processing just until moist clumps form. If you pick up a handful of the dough and squeeze it in your fist, it should hold together. If the dough seems a bit dry, add more ice water by the teaspoon, pulsing to incorporate. I sometimes find that 1 additional teaspoon is perfect.
- Turn the dough out onto a wooden board or clean countertop, and gather it, massaging and pressing, until it just holds together. Shape it into a ball, and press it into a disk about 1 ½ inches thick. If the disk cracks a bit at the edges, don’t worry; just pinch the cracks together as well as you can. Wrap the dough in plastic wrap, and then press it a bit more, massaging away any cracks around the edges, allowing the constraint of the plastic wrap to help you form it into a smooth disk. Refrigerate the wrapped dough for at least 2 hours. (Dough can be kept in the refrigerator for up to 4 days or frozen for up to 1 month. Thaw it in refrigerator overnight before using.) Before rolling it out, allow the dough to soften slightly at room temperature.
The Rating
Reviewed by 2 people-
great descriptions, what would be good filling for this pie crust?
nadeemnirvana
in Sudbury, Nr Harrow/Wembley loved it
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Nice crust.
See Pie Crust for more.
1/21/16
pointsevenout
in Athens loved it
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