Buttery Pie Crust
Ingredients
  • 1 1/2 cups all-purpose flour
  • 1/4teaspoon salt
  • 2teaspoons natural cane sugar
  • 6tablespoons cold butter
  • 5-5 1/2 tablespoons ice water
  • 1teaspoon white vinegar
Instructions
  1. In a medium bowl, combine flour, salt, and sugar. Cut in half of the butter until mixture is crumbly. Toss in remaining butter; cut in until mixture resembles dime-size pieces. (Work quickly so everything stays cold.)
  2. Add 3 tablespoons ice water and vinegar; stir lightly with a fork. Add more water, 1 tablespoon at a time, until dough is evenly moist (holds together when squeezed) but not soaking.
  3. Pat dough into a smooth, round disk. Wrap in plastic and refrigerate for at least 30 minutes, until ready to use.
Recipe Notes
Nutrition Facts
Buttery Pie Crust
Amount Per Serving
Calories 167 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 6g 30%
Monounsaturated Fat 2g
Cholesterol 22mg 7%
Sodium 74mg 3%
Total Carbohydrates 19g 6%
Dietary Fiber 1g 4%
Protein 3g 6%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 167 cal, 8g fat (2g mono, 0g poly, 6g sat), 22mg chol, 3g protein, 19g carb, 1g fiber, 74mg sodium

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