1 and 3/4 cups plus 2 tablespoons all-purpose flour
2 tablespoons cornstarch
1 teaspoon salt
2 tablespoons sugar
12 tablespoons cold unsalted butter, cubed
1/2 cup ice water, plus more as needed
1 teaspoon Bragg Apple Cider Vinegar
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In the bowl of a food processor combine the flour, cornstarch, salt, and sugar; pulse to combine.
Add the butter cubes and pulse until a coarse meal forms. Slowly add in the cold water and apple cider vinegar and pulse just until a rough dough forms. The mixture should hold together when pinched. If the mixture is too dry and doesn't hold together when pinched, add in more ice water, one teaspoon at a time, until the dough comes together.
Dump the dough out onto a lightly floured work surface. Gently knead the dough into a ball and form it into a disc. Wrap the dough in plastic wrap and chill for a minimum of 1 hour before use.
Remove from the refrigerator about 10 minutes prior to rolling to soften slightly.
Roll out dough and bake the crust according to recipe instructions.
Make sure the butter and water are as cold as possible. It helps to store them in the freezer for a few minutes just before using.