Double Pie Crust

By vanpattensl

Made in a food processor. Make sure everything is cold. I even freeze my flour.

Ingredients

• 2 1/2 cups all purpose flour
• 1/2 teaspoon salt
• 2 sticks cold unsalted butter cut in cubes (place in freezer for at least one hour)
• 1/3 About 1/3 cup ice cold water
• 1 tablespoon white vinegar

Details

Servings 2
Preparation time 10mins
Cooking time 60mins

Preparation

Step 1

Put the flour and salt in the bowl of a food processor and pulse to combine. Add the cold butter cubes and pulse a few times until the mixture starts to become mealy and forms plainly visible pea sized nuggets.

Slowly add the wet ingredients. To ensure a tender crust, first pulse in the white vinegar, adding a little every couple of pulses. Next pulse in the ice water. 3-4 pulses, a little more, 4-5 pulses. Try not to over wet the dough! Pulse until the dough just starts clumping together, then pull some out and squeeze test it to see if it's holding together. Be careful not to over mix the dough. If it appears dry and isn't holding, add a few additional tablespoons of water.

Dump the dough out onto a floured surface and gather into two balls. Flatten each, wrap in plastic wrap, and refrigerate until ready to use. Often you will find this "rest" period helps even out the moisture in a slightly dry dough.

Last tip: Be sure to roll dough to at least 1 inch wider than pie plate. Do not stretch dough or it will shrink when baking.