Tender Pie Crust

By á-174942

Ingredients

• 3 cups all-purpose flour
• 2 tablespoons sugar
• 1 3/4 teaspoons salt
• 1 cup chilled unsalted butter plus
• 2 tablespoons chilled unsalted butter - (2 1/4 sticks) cut 1/2" cubes
• 8 tablespoons ice water - (or more)
• 1 1/2 teaspoons apple cider vinegar

Details

Servings 2

Preparation

Step 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.)

This recipe yields 2 dough disks (enough for 2 nine-inch pie crusts).