Easy Homemade Pie Crust Recipe

"This pie crust is my personal favorite and is made using a food processor, which makes cutting the butter into the flour very simple. By the way, you can make a double batch of this, and freeze the individually wrapped dough for future pie-related adventures."

Ingredients

  • Adjust
  • US
  • Metric
  • 2 1/2 cups all-purpose flour
  • 1 cup unsalted butter – chilled, cut into tablespoon-size pieces
  • 1/2 teaspoon salt
  • 7 tablespoons ice water
  • 1 tablespoon cider vinegar
  • Directions

  • Prep
  • Ready In
    1. Combine flour, salt, and butter in a food processor. Pulse until mixture resembles coarse crumbs, about 10 1-second pulses.
    2. Stir water and vinegar in a small bowl.
    3. Pour half the ice water and vinegar mixture into the flour and butter mixture. Pulse to combine, about 3 (1-second) pulses. Pour in remaining ice water and vinegar mixture. Pulse until mixture just starts to come together, about 8 (1-second) pulses.
    4. Turn dough out onto a wooden surface, pat into round shape and divide in half. Form each half into a disc about 5 inches wide.
    5. Wrap each disc in plastic wrap and refrigerate for at least 30 minutes until ready to use.

    Footnotes

    • Partner Tip
    • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

    Nutrition Facts

    Per Serving: 346 calories;23.4 g fat;29.8 g carbohydrates;4.3 g protein;61 mg cholesterol;150 mg sodium.Full nutrition
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