Single-Crust Food Processor Pie Dough

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Ken Haedrich

Makes one 9- to 9½-inch standard or deep-dish pie shell

Source

Ingredients

1½ cups all-purpose flour

1½ tsp. cornstarch

½ tsp. salt

10 Tbsp. (1¼ sticks) cold unsalted butter, cut into ½-inch cubes

2 tsp. white vinegar

Scant ⅓ cup cold water

Method

Combine the flour, cornstarch, and salt in a large bowl. Scatter the fat on a large flour-dusted plate. Measure the vinegar into a 1-cup glass measuring cup. Add just enough cold water to equal a scant ⅓ cup. Refrigerate everything for 10 to 15 minutes.

Transfer the dry ingredients to a food processor. Add all of the fat, then pulse the machine six or seven times, until the pieces of fat are roughly the size of small peas.

Pour the vinegar-water mixture through the feed tube in a 7- or 8-second stream, pulsing the machine as you add it. Stop pulsing when the mixture is just starting to form larger clumps.

Turn the dough out onto your work surface and pack it into a ball. Put the dough on a sheet of plastic wrap and flatten it into a 3/4-inch-thick disk. Wrap the disk and refrigerate for at least 1 hour before rolling.