Butter Pie Crust
The most tender and flaky pie crust you will ever have. This pie crust is made in a food processor to cut down on time.
Ingredients
- 9 tbspn butter cubed and chilled
- 1⅓ cup flour
- ½ tspn salt
- 1 tbspn granulated sugar
- 1 tbspn cornstarch
- 1 tbspn apple cider vinegar
- ¼ cup ice water
Instructions
- Combine flour, salt, sugar, and cornstarch in a food processor and pulse to mix.
- Add very cold butter cubes to the flour and pulse 3-5 times in short intervals. The butter should be slightly broken up.
- Add in quarter cup of ice water mixed with ACV then pulse 2-3 times. Making sure not to overmix. You wan the mixture to come together slightly but still be a little crumbly.
- Turn mixture out onto a sheet pf plastic wrap and gently form into a square. Fold plastic wrap over the dough and tap down into a 1 inch thick rectangle.
- Let dough rest for at least two hours and up to 2 days in the fridge.
- Roll dough out on lightly floured surface with lightly floured rolling pin and use in your favorite pie recipe.
Notes
I do love a tender and flaky pie crust and this recipe delivers! It is incredibly easy to put together using the food processor. Uncooked pie dough will stay fresh in the fridge for 2 days and freezes for up to a month.