Tender Pie Crust
- Preparing Time: -
- Total Time: -
- Served Person: Makes 2 dough disks (enough for 2 nine-inch pie crusts)
- 2 tablespoons sugar
- 3 cups all purpose flour
- 1 3/4 teaspoons salt
- 1 1/2 teaspoons apple cider vinegar
- Carbohydrate 156 g(52%)
- Cholesterol 275 mg(92%)
- Fat 105 g(162%)
- Fiber 5 g(20%)
- Protein 20 g(41%)
- Saturated Fat 66 g(329%)
- Sodium 909 mg(38%)
- Calories 1648
Preparation 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.)
Preparation 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.)
