| Level: | Easy |
| Total: | 1 hr 30 min |
| Prep: | 1 hr 30 min |
Ingredients
- 1 3/4 cups all-purpose flour, plus more for dusting
- 1/2 teaspoon salt
- 2 tablespoons sugar
- 12 tablespoons (1 1/2 sticks) unsalted butter, diced and chilled
- 4 teaspoons apple cider vinegar or white vinegar
Instructions
- Pulse the flour, salt and sugar in a food processor. Add about one-third of the butter; process until the butter is combined. Pulse in the remaining butter in 5 or 6 pulses to form coarse crumbs. Add the vinegar; pulse quickly a few times while adding 1/3 cup ice water. Squeeze some dough between your fingers. It should just hold its shape; if it’s still crumbly, quickly pulse in more ice water by the tablespoonful. (Do not overwork the dough.)
- Turn the dough out onto a large piece of plastic wrap. Wrap the dough, then press and flatten into a thin round. Refrigerate 1 hour.
- Roll out the dough into an 11-to-12-inch round, about 1/8 inch thick, on a lightly floured surface. Center over a 9-inch pie plate. Fold in the edges and crimp as desired. Refrigerate at least 30 minutes before using.
Reviews
yes!!! and my quiche got such a great taste.
There’s no other way to say it, this recipe sucks. My pie crust came out looking like someone who has overdone the plastic surgery. Plus, sugar?? Maybe it’s not the best to prebake for a quiche but this was the recommended recipe. Thank god for frozen pizza. I’ll stick with Sylvia’s recipe from TPW.
I followed directions to a tee and this is the flakiest and tastiest pie crust I’ve ever made! It is my new one and only pie crust!
It was not that good.
Followed
Easy and delicious! This was my first time making pie crust and it came out perfect!
I love this crust! It’s easy to make in the food processor and if properly chilled, rolls out well on a floured board. Complaints about water not being listed in the ingredients, get real. Many recipes don’t list it as an ingredient. Read the entire recipe before you start. I learned that in home ec in high school 55 years ago. Saves problems later. Hubby’s happy he’s getting pies again.
Best Crust!!
I have made this crust many times and have been happy each time.
Follow recipe exactly, don’t forget 1/3 cup water.
Use a food processor. Keep things cold.
Butter right out of freezer, it will chop up fine with flour in food processor. Cold flour. Keep in refrigerator until ready to make pastry. Ice water, very important. Use an ice cube.
Roll out and refrigerate right away.
You can make extra, roll out and freeze for that quick pie anytime.
I have made this crust many times and have been happy each time.
Follow recipe exactly, don’t forget 1/3 cup water.
Use a food processor. Keep things cold.
Butter right out of freezer, it will chop up fine with flour in food processor. Cold flour. Keep in refrigerator until ready to make pastry. Ice water, very important. Use an ice cube.
Roll out and refrigerate right away.
You can make extra, roll out and freeze for that quick pie anytime.
Just made the crust following directions exactly and it came out super wet and gummy. I suggest trying 1/4 c water to start.
Perfect!