Flaky Pie Crust
- 2 ½ cups all-purpose flour
- ½ teaspoon Kosher salt
- ¼ teaspoon baking powder
- 16 tablespoons (2 sticks) unsalted butter, cold and cubed
- 1 tablespoon apple cider vinegar
- ½ cup ice water
- In a food processor, pulse flour, salt, and baking powder until blended.
- Scatter butter cubes over the flour mixture and pulse until butter is in pea-sized pieces.
- In a measuring cup, combine apple cider vinegar and water, and add to the flour and butter mixture, pulsing just until a dough begins to form.
- Pour the mixture into a large bowl and gather into a ball of dough. Divide dough in half, and wrap each piece in a piece of plastic wrap, pushing down on the top to create a 1 inch thick disk.
- Chill each disk in the refrigerator for approximately 1 hour and up to 5 days. Dough can also be frozen for up to 3-4 months.
- Roll out dough as instructed by your favorite pie or tart recipe. Bake at 400 degrees Fahrenheit or at the temperature that the recipe specifies.
Makes enough dough for a 9, 10, 11, or 12 inch diameter double-crust pie