Pastry Crust

Ingredients

• 0.5 teaspoon apple cider vinegar 
• 1 cup flour all-purpose divided
• 3 tablespoons water 
• 1 tablespoon powdered sugar 
• 0.3 teaspoon salt 
• 0.3 cup shortening 

Equipment

• food processor
• bowl
• frying pan
• oven
• knife
• whisk
• wire rack
• blender
• plastic wrap
• aluminum foil
• measuring cup
• tart form

Directions

1. Preheat oven to 40
2. Lightly spoon flour into a dry measuring cup; level with a knife.
3. Combine 1/4 cup flour, ice water, and vinegar, stirring with a whisk until well-blended.
4. Combine 3/4 cup flour, sugar, and salt in a bowl; cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal.
5. Add slurry; toss with a fork until flour mixture is moist. Gently press mixture into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap.
6. Roll dough, still covered, into a 12-inch circle; freeze 10 minutes.
7. Remove 1 sheet of plastic wrap; let stand 1 minute or until pliable. Fit dough, plastic-wrap side up, into a 9-inch pie plate or a 9-inch round removable-bottom tart pan.
8. Remove plastic wrap. Press the dough against bottom and sides of pan. Fold edges under or flute decoratively. Line bottom of dough with a piece of foil; arrange pie weights on foil.
9. Bake at 400 for 20 minutes or until edge is lightly browned.
10. Remove pie weights and foil; cool on a wire rack.
11. Food Processor variation: Preheat oven to 40
12. Lightly spoon 1 cup flour into a dry measuring cup; level with a knife.
13. Place flour, sugar, and salt in a food processor; pulse 2 times or until combined.
14. Add shortening; pulse 10 times or until mixture is combined.
15. Add ice water and vinegar through food chute, pulsing just until combined (mixture won't form a ball). Gently press mixture into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap.
16. Roll dough, still covered, into a 12-inch circle; freeze 10 minutes.
17. Remove 1 sheet of plastic wrap; let stand 1 minute or until pliable. Fit dough into a 9-inch pie plate or 9-inch round removable-bottom tart pan.
18. Remove top sheet of plastic wrap. Press the dough against bottom and sides of pan. Fold edges under or flute decoratively. Arrange pie weights on a piece of foil in bottom of dough; bake at 400 for 20 minutes or until edge is lightly browned.
19. Remove pie weights and foil; cool on a wire rack.