This recipe comes to us from this cookbook, which is my new
favorite. I got it for my birthday and have loved it ever since.
There are two secrets to a good pie crust. First, keep
everything as cold as possible. Second, knead as little as possible. This
recipe does a good job at explaining both concepts. I’ve tried my fair share of
pie crust and this recipe consistently turns out flake, buttery, and delicious!
Here are the ingredients that you will need:
1 cup butter
2 ¼ cups all-purpose flour
2 teaspoons vinegar
½ teaspoon salt
Start by cutting some butter up into small cubes and place
in the bowl of a stand mixer.
Then dump the flour on top of the butter.
Use your hands to make sure each tiny square of butter is
well coated with flour and that no butter squares are stuck together, and then
place the bowl in the freezer.
Meanwhile, pour the vinegar into a large measuring cup and
dissolve the salt in it. Then place the measuring cup in the freezer and let
everything chill for about 10 minutes.
Remove the bowl from the freezer and using the paddle attachment
mix the butter and flour together until it resembles coarse cornmeal.
When the mixture reaches the coarse meal stage, keep the
mixer on and slowly pour in the vinegar mixture.
Keep mixing until the dough
forms a ball. It should only take a few minutes and you don’t want to over mix
this part.
Dump the mixture out onto a lightly floured surface.
Divide
the dough mass into two sections and then press each section into a disc shape.
Try not to knead the dough.
Wrap each disc in plastic wrap and let rest in the fridge
for 30 minutes before use. Or place in the freezer for use at a later time.
