Easy Homemade Pie Crust

If any thanksgiving tradition deserves a fresh approach, it's this one.

Recipe Summary Easy Homemade Pie Crust

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.

Ingredients | Thanksgiving Pie Recipes New York Times

2 ½ cups all-purpose flour

1 cup unsalted butter - chilled, cut into tablespoon-size pieces

½ teaspoon salt

7 tablespoons ice water

1 tablespoon cider vinegar

Directions

Combine flour, salt, and butter in a food processor. Pulse until mixture resembles coarse crumbs, about 10 1-second pulses.

Stir water and vinegar in a small bowl.

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.

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.

Wrap each disc in plastic wrap and refrigerate for at least 30 minutes until ready to use.

Info | Thanksgiving Pie Recipes New York Times

prep: 10 mins additional: 30 mins total: 40 mins Servings: 8 Yield: 2 pie crusts

TAG : Easy Homemade Pie Crust

Dessert Recipes, Pies, Pie Crust Recipes, Pastry Crusts,