Prep 15 mins
Cook 0 mins
This crust you can make with you mixer and it is very tasty.
- 4 1⁄2 cups sifted all-purpose flour, plus extra for rolling
- 2 teaspoons salt
- 2 teaspoons sugar
- 12 ounces cold unsalted butter, cut into pieces
- 1⁄2 cup ice water (strain out the ice just before using)
- 2 teaspoons red wine vinegar
- In a mixer fitted with a paddle attachment, mix the 4 1/2 cups flour, salt, and sugar for 1 minute.
- Add the butter and mix just until it's a crumbly, sandy mixture.
- The pieces of butter should still be visible.
- In a small bowl, stir the water and vinegar together.
- With the mixer running at medium speed, drizzle in the water-vinegar mixture and mix just until a dough forms.
- Again, the bits of butter should be visible.
- Turn the dough out onto a work surface, divide the dough in half, and shape it into 2 round, flat disks.
- Dust a work surface with just a few tablespoons of flour and keep some extra flour at hand.
- Sprinkle a little flour on top of the dough and start rolling outward from the center with quick, light strokes.
- Don't worry if the edges split a bit; concentrate on getting a good circle going from the center.
- If it gets sticky, sprinkle on a bit more flour, but don't do this more than 2 or 3 times; the dough will absorb too much flour.
- Instead, put it back in the refrigerator for 15 minutes to firm the butter up.
- Keep rolling until the circle is at least 2 inches larger than the pan.
- If the dough tears a bit, don't be concerned; it's easily repaired.
- Using scissors or a sharp knife, trim the dough to within 3/4-inch of the rim.
- Use any extra scraps to patch the crust, pressing with your fingers (wet them if necessary) or set aside.
- Leave the edges of the bottom crust hanging over the rim.
- Roll out the second piece of dough into a circle about 12 inches in diameter.
- Line a sheet pan with parchment or waxed paper.
- Roll the dough up onto the rolling pin, then unroll it onto the sheet pan.
Absolutely amazing. Super easy. I didn't have a "paddle" attachment. I just used my regular Kitchenaid attachment. It only made enough for one pie (top and bottom crust) but I might have made mine too thick.