Description
This simple all-butter pie dough is made in a food processor to save time and energy. Be sure to use cold butter and ice cold water to encourage a flakey crust.
Ingredients
Units
Scale
- 1 1/2 cups all-purpose flour (about 8 1/2 oz.)
- 1 Tbsp. granulated sugar
- 1/2 tsp. table salt
- 8 Tbsp. unsalted butter, cold and cut into small pieces
- 1 1/2 tsp. apple cider vinegar, cold
- 4-5 Tbsp. ice cold water
Instructions
- Place flour, sugar and salt in the base of a food processor and pulse until well combined. Add butter and pulse until the mixture resembles small peas, about 10-15 pulses. Add vinegar and 3 tablespoons of the water. Pulse and add more water until the mixture holds together when a small handful is squeezed.
- Transfer to a clean work surface and gently form a smooth disc. Wrap disc in plastic wrap, label and refrigerate for at least 30 minutes. If refrigerating longer than 1 hour, set aside at room temperature for 10 minutes before rolling. You can freeze pie dough wrapped in plastic wrap and placed in a zip-top freezer bag for up to 3 months.
Notes
- You can leave out the apple cider vinegar but adding it will help prevent the dough from discoloring and encourage a flakier, more tender crust.
- Prep Time: 5 min.
- Category: Dessert
- Method: Baking
- Cuisine: American/French