Foolproof All Butter Pie Crust

• Vegetarian

• Baking & Spices

  • 1 7/8 cups All-purpose flour
  • 2 tbsp Cornstarch
  • 2 tbsp Granulated sugar
  • 1 tsp Salt

• Oils & Vinegars

  • 1 1/2 tsp Apple cider vinegar

• Dairy

  • 12 tbsp Butter, unsalted

• Liquids

  • 1/2 cup Water

Found on bakerbynature.com

Ingredients

• 1/2 cup cold water
• 1 and 1/2 teaspoons 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

Directions

• In a spouted glass measuring cup combine the water and apple cider vinegar; place in the fridge until needed. 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. 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 doesnt 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 2 hours before use.