Tender Pie Crust

Ingredients for Tender Pie Crust

• 375g plain flour

• 2 tablespoons sugar

• 1 3/4 teaspoons salt

• 150g plus 2 tablespoons (2 1/4 sticks) chilled unsalted butter, cut into 1/2-inch cubes

• 120ml (or more) ice water

• 1 1/2 teaspoons apple cider vinegar

How to make Tender Pie Crust

Blend flour, sugar, and salt in processor. Add butter; using on/off turns, process until coarse meal forms. Add 120ml ice water and cider vinegar; blend until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough together. Turn dough out onto work surface; divide dough in half. Form each half into ball and flatten into disk. Wrap disks separately in plastic; refrigerate at least 1 hour. (Can be made ahead. Keep dough refrigerated up to 2 days, or enclose in resealable plastic bag and freeze up to 1 month, then thaw in refrigerator overnight. Soften slightly at room temperature before rolling out.)

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.