Flaky Ginger Ale Processor Pie Pastry

Name: Flaky Ginger Ale Processor Pie Pastry
Prep time: 45 min
Total time: 45 min
Yield: 1 9 or 10-inch pie
Ingredients: 1 cup flour, plus; 1 tablespoon flour; 1 tablespoon sugar (optional, add in for a sweeter crust); 1/2 cup frozen butter, broken into pieces; 1/4 cup ginger ale (do not use sugar-free); 1/2 tablespoon vinegar

Submitted by Kittencalrecipezazz

"This makes a darn good flaky pastry, for an even flakier crust use half each cake and pasty flour and all-purpose, this dough may be frozen, allow to thaw overnight in refrigerator before using, you may use 7-Up or Fresca in place of the ginger-ale... no diet for this!"

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Ready In:: 45mins
Ingredients:: 6
Yields:: 1 9 or 10-inch pie

ingredients

1 cup flour, plus
1 tablespoon flour
1 tablespoon sugar (optional, add in for a sweeter crust)
¹⁄₂ cup frozen butter, broken into pieces
¹⁄₄ cup ginger ale (do not use sugar-free)
¹⁄₂ tablespoon vinegar

directions

In a food processor, process flour, sugar (if using) and butter with on/off turns (about 2-3 seconds at a time) until the mixture begins to look like coarse oatmeal.
Combine the ginger ale with vinegar, and add through feed tube while machine is running; process just until the dough begins to gather in a mass around the blades (about 8-10 seconds, do not overprocess!).
Dump the dough onto the counter.
Gather up all the dough then shape into a flat disc.
Wrap disc in plastic wrap and chill in fridge for a minimum of 30 minutes or up to overnight.
Dough may be frozen wrapped in plastic wrap then tightly in foil.