Blueberry And Apricot Pie In A Skillet!!

Step 2 Assemble Pie dough

This is my favorite butter crust dough recipe. It has both sugar and cider vinegar to give the crust a tangy flavor! There never are crusts left on the plate with this pie recipe!

A food processor makes this dough recipe easy, but if you don't have one, you can use a pastry cutter or even a large fork.

Sift together dry ingredients: 3 c. flour, 2 tbl. sugar, and 1 3/4 tsp salt. Add to food processor.

Add 1 cup of cold butter cut into cubes. It is best cold because it gives the dough a better texture and makes for easier handling. Pulse or fork butter into flour until chunky.

Add, while pulsing, 1 1/2 tsp of cidar vinegar and 8 Tbl (1/2 cup) ice water. Add each tablespoon separately. Cold ice water is a must because it aids the binding of the dough and helps keep a good consistency when handling. Pulse dough until it becomes more solid.

Take dough out of food processor. Kneed with hands just until it creates a nice solid dough. Don't handle dough too much with your hands.

Wrap dough in syran wrap or put in plastic bag. Chill dough for at least an hour.