Making a no-fail pie crust from scratch is easier than you might think. With a few simple steps and basic ingredients, you’ll have a tender and flaky crust pie with a buttery flavor that’s hard to beat.
In a food processor, add flour, sugar and salt and pulse to combine.
Cut very cold butter into 1 inch cubes and add to the food processor. Pulse until the butter is the size of peas with no large chunks remaining.
Add vinegar and water and pulse until the dough starts to come together. Place on floured surface and form into a rough ball. Divide in half and pat into two flat disks about 1 inch thick. Wrap in plastic wrap and refrigerate for at least 2 hours.
Barbara's Notes + Tips
This recipe makes enough for 2 single pie crusts.
You need to use very cold butter, frozen is even better.
Add ice to a cup of water and store in the refrigerator.
Try to handle the dough as little as possible.
You can refrigerate for 3-4 days or freeze for 2-3 months.
If you don't have a food processor, use a pastry cutter or a fork to incorporate the butter into the flour.