Cider Vinegar Pie Crust
Ingredients
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.
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
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About
This recipe makes a flaky pie crust with a nice crunch.
Yield:
1 servings
Added:
Thursday, December 10, 2009 - 4:37pm
