Easy Homemade Pie Crust
Graham crackers have been around since the late 1800s, but honey maid grahams, which replaced the molasses in the original recipe with honey.
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 | Store Bought Pie Crust Recipes2 ½ cups all-purpose flour1 cup unsalted butter - chilled, cut into tablespoon-size pieces½ teaspoon salt7 tablespoons ice water1 tablespoon cider vinegarDirectionsCombine 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 | Store Bought Pie Crust Recipesprep:
10 mins
additional:
30 mins
total:
40 mins
Servings:
8
Yield:
2 pie crusts
TAG : Easy Homemade Pie CrustDessert Recipes, Pies, Pie Crust Recipes, Pastry Crusts,