- 2
Ingredients
- 2 cups all purpose flour
- 1 tsp fine salt
- 1/2 cup very cold unsalted butter, cut into 1/2 inch cubes
- 4 to 6 Tbs ice water
- 1 tsp white vinegar
Preparation
Step 1
In the bowl of a food processor fitted with a steel blade, pulse the flour and salt for a few seconds.
Add the butter cubes and pulse until the mixture resembles very small peas (30 to 40 seconds).
Add 3 Tbs of the ice water and the vinegar, pulse 5 to 7 times or until the dough just holds together.
If it hasn't come together, add another Tbs or two of ice water and pulse a few more times to make the dough come together.
Turn the dough out onto plastic wrap.
Cut and form the dough into two separate discs, about 6 inches in diameter.
Wrap and refrigerate them for at least 15 to 20 minutes.
Set 1 or 2 discs out at room temperature for 10 minutes before rolling.
(You can refrigerate this crust for up to 3 days before using or store in a plastic freezer bag and freeze up to 2 months).