Vinegar Pie Crust 🥧

By Tasty · 30 min

Ingredients

Instructions

1. Pulse the sugar, salt and 1 1/2 cups of the flour together. Add half the cold butter and pulse until crumbly.
2. Add the remaining flour and butter and pulse briefly, leaving visible pieces of butter.
3. Mix the vinegar with the ice water, drizzle it into the flour mixture and pulse until the dough just holds together.
4. Turn the dough onto a work surface, roll it into an 8 x 12-inch rectangle and fold it in thirds like a letter. Repeat the rolling and folding 2 to 3 times.
5. Optionally, add grated frozen butter during the folds.
6. Shape the dough into a disc, wrap it and chill for at least 1 hour, or up to 3 days.
7. Blind bake at 375°F for 15 minutes, then bake uncovered for another 5 to 10 minutes until crisp. The recipe makes two 9-inch crusts.

Summarized from Tasty's video. Watch it for the details.