 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
|
Based on a classic pâte brisée, the buttery French pastry dough used for making pies and tarts, this pie crust dough is easy to work with and wonderfully versatile. Ingredients:
3 cups all purpose flour |
2 tablespoons sugar |
1 3/4 teaspoons salt |
1 cup plus 2 tablespoons (2 1/4 sticks) chilled unsalted butter, cut into 1/2-inch cubes |
8 tablespoons (or more) ice water |
1 1/2 teaspoons apple cider vinegar |
Directions:
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.)
|
|