Perfect Pie Crust

READY IN: 15mins




  • Directions as stated in magazine:.
  • In a food processor, pulse together flour, sugar, and salt.
  • Add butter, and pulse until largest pieces are the size of peas.
  • In a cup, combine water and vinegar; drizzle, a little at a time (just using amount needed), while pulsing, into flour mixture until a dough just starts to form (mixture will appear dry but will form a soft dough when pressed with fingers. If dough still crumbles, pulse in a little more water mixture.
  • Turn dough out onto a sheet of plastic wrap and quickly form a ball by gathering together and pressing with hands. Halve and wrap each piece in plastic wrap, pressing to flatten disks. Refrigerate until ready to use. (Can be made ahead. Place wrapped disks in heavy-duty resealable plastic bags and freeze up to 2 months. Thaw in refrigerator at least 5 hours before using.).
  • My directions:
  • Place flour sugar, and salt in large bowl and stir to combine.
  • Using a pastry blender, cut butter (or margarine) into flour mixture, until flour mixture is crumbly and the butter (or margarine) are no longer large pieces.
  • Mix the cold water with vinegar (water mixture) and slowly add to flour mixture until dough starts to form.
  • Turn the soft dough onto a lightly floured board or pastry sheet. Divide dough into 2 equal balls.
  • Roll dough between two sheets of wax paper to the size of your pie pan. Place these in refrigerator for 10 minutes or until you are ready to use. (Hint: I put ice in a glass with water while I measure out my dry ingredients. Then I pour the cold water (no ice) into a measuring cup until I have 1/2 cup of cold water. Add your vinegar and your water mixture is ready to use.).