Categories: Pie- Cobbler- Cheesecake- tarts
Ingredients
- 1 1/4 cups all-purpose flour
- 1 Tbsp. sugar
- 1/2 tsp. kosher salt
- 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
- 1 Tbsp. white vinegar
- 1 to 2 Tbsp. ice-cold water
Directions
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In a food processor, combine the flour, sugar and salt. Add the butter and pulse until the mixture resembles coarse crumbs.
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Add the vinegar and 1 Tbsp. of the cold water, pulsing until the dough is crumbly but holds together when squeezed (if necessary, add the remaining water, 1 tsp. at a time). Do not overmix.
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Transfer the dough to a piece of plastic wrap and shape into a 1-inch thick disk. Wrap tightly and refrigerate until firm, at least 1 hour and up to 2 days.
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When ready to use, roll out and place in pie pan or dish. Chill until firm, then brush with softened butter to prevent filling from making crust soggy.