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SharePerfect Pie Crust
Yield: 2 single crusts Prep 15 mins Start to Finish 15 mins
Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons sugar
- 1 teaspoon salt
- 1 cup cold unsalted butter, cut into 1/2-inch pieces
- 1/2 cup cold water
- 1 tablespoon white vinegar
Directions
1. In a food processor, pulse together flour, sugar and salt. Add butter and pulse until largest pieces are the size of peas. In a cup, combine water and vinegar; drizzle, a little at a time (just using amount needed), while pulsing, into flour mixture until a dough just starts to form (mixture will appear dry but will form a soft dough when pressed with fingers). If dough still crumbles, pulse in a little more water mixture.
2. Turn dough out onto a sheet of plastic wrap and quickly form a ball by gathering together and pressing with hands. Halve and wrap each piece in plastic wrap, pressing to flatten into disks. Refrigerate until ready to use.
Make Ahead Tip
- Can be made ahead. Place wrapped disks in heavy-duty resealable plastic bags and freeze up to 2 months. Thaw in refrigerator at least 5 hours before using. Makes 2 single crusts.
Nutrition Facts
- cal.(kcal)349,
- Fat, total(g)23,
- chol.(mg)61,
- sat. fat(g)15,
- carb.(g)31,
- Monosaturated fat(g)6,
- Polyunsaturated fat(g)1,
- fiber(g)1,
- sugar(g)1,
- pro.(g)4,
- vit. A(IU)680,
- Thiamin(mg)0,
- Riboflavin(mg)0,
- Niacin(mg)2,
- Pyridoxine (Vit. B6)(mg)0,
- Folate(µg)73,
- Cobalamin (Vit. B12)(µg)0,
- sodium(mg)295,
- Potassium(mg)49,
- calcium(mg)10,
- iron(mg)2,
- Percent Daily Values are based on a 2,000 calorie diet
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