Easy Homemade Pie Crust
Desserts Pies Pie Crusts Pastry Crusts
This pie crust is my personal favorite and is made using a food processor, which makes cutting the butter into the flour very simple. By the way, you can make a double batch of this, and freeze the individually wrapped dough for future pie-related adventures.
Servings per recipe: 8
Calories per serving: 346
Preparation time: 10m
Total cooking time: 40m
Ingredients:
- 2 1/2 cups all-purpose flour
- 1 cup unsalted butter - chilled, cut into tablespoon-size pieces
- 1/2 teaspoon salt
- 7 tablespoons ice water
- 1 tablespoon cider vinegar
Directions:
- 1 Combine flour, salt, and butter in a food processor. Pulse until mixture resembles coarse crumbs, about 10 1-second pulses.
- 2 Stir water and vinegar in a small bowl.
- 3 Pour half the ice water and vinegar mixture into the flour and butter mixture. Pulse to combine, about 3 (1-second) pulses. Pour in remaining ice water and vinegar mixture. Pulse until mixture just starts to come together, about 8 (1-second) pulses.
- 4 Turn dough out onto a wooden surface, pat into round shape and divide in half. Form each half into a disc about 5 inches wide.
- 5 Wrap each disc in plastic wrap and refrigerate for at least 30 minutes until ready to use.
Nutrion facts:
| Total Fat | 23.4g | 36% |
| Saturated Fat | 15.0g | |
| Cholesterol | 61mg | 20% |
| Sodium | 150mg | 6% |
| Potassium | 50mg | 1% |
| Total Carbohydrates | 29.8g | 10% |
| Dietary Fiber | 1.1g | 4% |
| Protein | 4.3g | 9% |
| Sugars | 0g | |
| Vitamin A | 709IU | |
| Vitamin C | 0mg | |
| Calcium | 13mg | |
| Iron | 2mg | |
| Thiamin | 0mg | |
| Niacin | 3mg | |
| Vitamin B6 | 0mg | |
| Magnesium | 9mg | |
| Folate | 72mcg |
