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Comment:
When making pie crusts, it is important to use all-purpose flour
for a tender crust. Also, sugar sweetens and tenderizes the dough,
while the flavor of the dough can be enhanced by spices such as
nutmeg, ginger or cinnamon. For easier rolling, chill dough at least
1 hour.
Ingredients:
3 cups flour
2 tbsps sugar
1¾ tsps salt
1 cup plus 2 tbsps chilled, unsalted butter, cubed ½-inch
8 tbsps ice water
1½ tsps apple cider vinegar
Method:
In a food processor, blend flour, sugar and salt. Add butter, using
on/off turns, and process until a coarse meal forms. Add ice water
and cider vinegar. Blend until moist clumps form, adding ice water
by teaspoonfuls if dough is too dry. Gather dough together and turn
out onto a lightly floured work surface. Divide dough in half. Form
each half into a ball and flatten into a disk. Wrap disks separately
in plastic wrap, and refrigerate at least 1 hour. NOTE: This dough
can be made ahead of time. It will keep up to 2 days in the refrigerator
or 1 month frozen in a plastic zipper bag. If freezing, refrigerate
overnight to thaw prior to using. Allow it to soften at room temperature
before rolling out.
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