cold unsalted butter, cut into 1/2-inch pieces
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.
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.
- Fat, total(g)23,
- sat. fat(g)15,
- Monosaturated fat(g)6,
- Polyunsaturated fat(g)1,
- vit. A(IU)680,
- vit. C(mg)0,
- Pyridoxine (Vit. B6)(mg)0,
- Cobalamin (Vit. B12)(µg)0,
- Percent Daily Values are based on a 2,000 calorie diet