Foolproof All Butter Pie Crust

My Foolproof All Butter Pie Crust is the ONLY pie crust recipe you’ll ever need!

One of my goals for 2016 was to develop a foolproof all butter pie crust that anyone could make. I spent hours researching the topic, and countless nights in my kitchen baking one pie after another. It was a long road and I’m not going to lie – it wasn’t always easy! Some of the pie crusts came out too greasy… others too dry… some wouldn’t roll out… some shrank the minute they entered the oven… and on and on and on it went. Until finally, after exactly 26 fails, my hard work paid off!!! Lucky number 27 was flaky, flavorful, and quickly became my all-time favorite.

So without further ado, allow me to introduce you to my beloved foolproof all butter pie crust!

Ingredients

• 1/2 cup ice cold water
• 1 teaspoon apple cider vinegar
• 1 and 3/4 cups plus 2 tablespoons all-purpose flour
• 2 tablespoons cornstarch
• 1 teaspoon salt
• 2 tablespoons granulated sugar
• 12 tablespoons unsalted butter, very cold and cut into cubes

Instructions

1. In a spouted glass measuring cup combine the water and apple cider vinegar; place in the freezer until needed (this will get it ice cold). In a large bowl combine the flour, cornstarch, salt, and sugar; whisk well to combine. Add the cold butter cubes and toss them in the flour, making sure each piece gets coated. Using a pastry cutter or bench scraper, cut the flour and butter together until the pieces of butter are the size of peas.
2. Slowly add in the cold water and cut it into the mixture until there are just a few bits of loose flour left. If the dough is too dry and doesn't hold together when pinched, add in cold water, one teaspoon at a time, until the dough comes together. Be sure not too add to much liquid here! Gather the dough together and carefully pour it out onto a lightly floured work surface. Gently knead the dough into a shaggy ball, about 4 or 5 kneads should do it. Scrape up the dough and form it into a disk. Wrap the dough in plastic wrap and refrigerate for at least 1 hour before use.
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for full recipes please see : bakerbynature.com

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