Buttery pie crust perfect for any pie that needs a lattice.
Keyword Butter Pie Crust
Prep Time 30minutes
Total Time 30minutes
2 2/3cupsall-purpose flour(340 grams)
1teaspoonsalt (you can use less if you want)
2sticksunsalted butter, cold and cut into chunks
1/2cupice water (I sometimes use half water and half vodka)
1tablespoonapple cider vinegar
Combine the flour, salt, baking powder and sugar and stir very well to mix. Put in the bowl of a food processor (or just use a mixing bowl if doing by hand).
Add half of the chunks of butter and pulse until mixture is coarse. Add remaining butter and pulse just until it is broken up with some larger pea size chunks here and there.
Add vinegar to the mixture and pulse to mix, then add half the water and pulse. Add the remaining water a tablespoon at time until mixture holds together when you pinch it. Most likely you will use it all.
Empty onto a pastry mat and pat into one big mass. Divide in half and wrap halves separately. Chill for at least and hour or until ready to use.