My Favorite Pie Crust

Makes: 1 (9- or 10-inch) round bottom pie or tart crust

1 ? cups unbleached all-purpose flour, spooned and leveled
1 - 2 Tbsp. granulated sugar
½ tsp. fine sea salt
? tsp. baking powder
½ cup very cold unsalted butter, cubed
¼ cup ice water
1 ½ tsp. red wine vinegar

1. In the bowl of a food processor, combine the flour, sugar, salt and baking powder. Pulse a few times to blend. Sprinkle half of the butter pieces over the dry ingredients. Process until the mixture resembles cornmeal, about 15 seconds. Add the remaining cold butter and pulse about 10 times, until this batch of butter cubes is broken down by about half.
2. In a measuring cup, combine the water and vinegar. Add about three quarters of the liquid to the bowl. Pulse about 10 times, or until the dough begins to form a few small clumps. Test the dough by squeezing a small amount into the palm of your hand. If it easily holds together and your palm isn’t dusty with floury bits, it’s done. If not, add an additional ½ tablespoon of vinegared water and pulse 2 or 3 more times. Repeat this process as needed just until the dough holds together.
3. Turn out the mixture onto a work surface. With a few quick kneads, gather the dough into a mass. Pat the dough into a disk, wrapping tightly in plastic wrap. Refrigerate for at least 2 hours before rolling.

Excerpted from MIDWEST MADE: Big, Bold Baking from the Heartland by Shauna Sever. Copyright ©2019. Available from Running Press, an imprint of Hachette Book Group, Inc.