Cider Vinegar Pie Crust
By: Yuna Wu
Published: Thursday, December 10, 2009 - 4:37pm

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.

About


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