- all-purpose flour 2.5 c (310 g)
- (spooned and leveled*)
- sugar 1 tbsp
- salt ½ tsp
- frozen butter 1 c (230 g)
- cold water ½ c (120 ml)
- apple cider vinegar 1 tbsp
- Mix together the flour, sugar and salt in a large bowl.
- Grate the frozen butter* (using the large holes of a box grater) or cut into small cubes and add to the bowl.
- Begin working the butter into the flour with a pastry cutter or a pair of forks, but do not incorporate entirely. The dough should resemble coarse crumbs and still have pea-size flecks of butter in it.
- Add the vinegar and half of the water. Begin mixing the dough. Gradually add the rest of the water and work the mixture with your hands until the dough comes together (you should still see flecks of butter in the dough).
- Once the dough has formed, divide it in half and form into two discs.
- OPTIONAL: To get an extra flaky top crust, you can roll and fold one disc to create additional layers. Make sure to do this with only the half of dough you’ll be using for the top layer, as it creates a more fragile dough that isn’t sturdy enough for the base. Place the dough in the fridge for 10 minutes. Dust your working surface with flour and roll out the dough away from you until it is about 1/8 inch (4 mm) thick. Fold the dough into thirds (like a letter). To do this, fold the top third of the dough over the center and then fold the bottom third over the center. Turn the dough 90 degrees, roll out again and repeat the folds.
- Wrap each half of dough in plastic wrap and chill in the refrigerator for at least 30 minutes before using.
Spooned and leveled: Scooping a measuring cup into a flour container can result in much more flour than intended, which can affect the success of your crust. To get a more accurate measurement, use a spoon to lightly scoop flour into the measuring cup until it’s completely full. Then run the back of a knife over the cup to gently scrape off any excess.
Frozen butter: Place your butter in the freezer for at least 15 minutes before grating or cutting into cubes. If the butter melts before baking you will lose the flakiness and end up with a tougher pie crust. You always want to see flecks of butter in your crust. If at any point in the process you feel that your dough is getting too warm, just place it in the fridge for 15 minutes and then continue.
- Category: baking and desserts
- Cuisine: global
Keywords: pie crust, butter pie crust, homemade pie crust