Tender Pie Crust

Stirrin' It Up: Carol Ducote's Oyster Pie (January 5)

(Air date: January 5, 2016. Source: Chef John Folse.)

Prep Time: 30 Minutes

Yields: 2 (9-inch) Pie Crusts


When making pie crusts, it is important to use all-purpose flour for a tender crust. Also, sugar sweetens and tenderizes the dough, while the flavor of the dough can be enhanced by spices such as nutmeg, ginger or cinnamon. For easier rolling, chill dough at least 1 hour.


3 cups flour

2 tbsps sugar

1¾ tsps salt

1 cup plus 2 tbsps chilled, unsalted butter, cubed ½-inch

8 tbsps ice water

1½ tsps apple cider vinegar


In a food processor, blend flour, sugar and salt. Add butter, using on/off turns, and process until a coarse meal forms. Add ice water and cider vinegar. Blend until moist clumps form, adding ice water by teaspoonfuls if dough is too dry. Gather dough together and turn out onto a lightly floured work surface. Divide dough in half. Form each half into a ball and flatten into a disk. Wrap disks separately in plastic wrap, and refrigerate at least 1 hour. NOTE: This dough can be made ahead of time. It will keep up to 2 days in the refrigerator or 1 month frozen in a plastic zipper bag. If freezing, refrigerate overnight to thaw prior to using. Allow it to soften at room temperature before rolling out.