All Butter Pie Crust
This All Butter Pie Crust recipe is simple to make and creates a perfectly flaky, delicious crust suitable for both sweet and savory pies.
Ingredients
Instructions
Add the flour, cornstarch and salt to the bowl of a food processor.
Pulse 2-3 times until combined.
Add in the butter and pulse 5 times.
Add the vinegar to the water. With the motor running, slowly pour the water into the flour. The dough should be crumbly and it should hold together when squeezed. Drip in more water and toss together if needed.
Empty the flour mixture onto a work surface and divide it into two piles.
Quickly form each dough pile together. If there are any dry spots, drip a bit more water on them and knead together if you have to. Each dough should weigh about 12 ounces.
Place each in a piece of plastic wrap and wrap tightly.
Using a rolling pin, roll the dough out until it stretches to the corner of the plastic wrap.
Refrigerate for at least 2 hours, but preferably overnight.
