This is not the first pie crust that I have ever made and I know that, but this is one of my favorite to make. This recipe was also kind of heard to make perfect. The crust always seemed to be too dry so I added some water to it and it seemed to be fine. But after I took the crust out of the fridge and it warmed up it became super sticky and it stuck to everything that it was on so be careful when you get to that point. But over all this my favorite Pie Crust ever.
This is also a Food Network recipe.
Ingredients
- 1 1/3 Cups All-Purpose Flour, Plus Extra For Dusting
- 1/2 Teaspoons
- 2 Tablespoons Sugar
- 12 Tablespoons (1 1/2 Sticks) Unsalted Butter, Diced and Chilled
- 4 Teaspoons Apple Cider Vinegar or White Vinegar
Directions
- 1Pulse the flour, salt and sugar in a food processor. Add about one-third of the butter; process until the butter is combined. Pulse in the remaining butter in 5 or 6 pulses to form coarse crumbs. Add the vinegar; pulse quickly a few times while adding 1/3 cup ice water. Squeeze some dough between your fingers. It should just hold its shape; if it's still crumbly, quickly pulse in more ice water by the tablespoonful. (Do not overwork the dough.)
- 2Turn the dough out onto a large piece of plastic wrap. Wrap the dough, then press and flatten into a thin round. Refrigerate 1 hour.
- 3Roll out the dough into an 11-to-12-inch round, about 1/8 inch thick, on a lightly floured surface. Center over a 9-inch pie plate. Fold in the edges and crimp as desired. Refrigerate at least 30 minutes before using.
