Cider Vinegar Pie Crust

Ingredients

7 ounces cold butter
ounces pastry flour
1/4 teaspoon salt
1/4 teaspoon baking powder
1/2 ounce cider vinegar
4 ounces cold water (7 ½ tablespoons)

Preparation

1
Dice the butter into 16 cubes, put them on a tray and stick them in the freezer for 5 minutes.
2
In the meantime, place the dry ingredients in the food processor and whirl until blended.
3
Place the butter cubes in the processor and pulse until it resembles coarse cornmeal leaving a few pea sized butter crumbs.
4
Combine the cider with water and drizzle it into the dough with a few pulses.
5
Place the dough onto a plastic wrap and shape it into a 1/2 in thick disc.
6
Wrap it tightly and let it rest in the fridge for at least 30 minutes before use.
7
The crust dough can also be saved for later use in the freezer.

Tools

About

This recipe makes a flaky pie crust with a nice crunch.

Yield:

1 servings

Added:

December 10, 2009

Creator:

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