Our Favorite Pie Dough
A classic, buttery pie dough recipe made with all-purpose flour, butter, and a touch of apple cider vinegar for tenderness. This recipe yields enough for a double crust pie.
Ingredients
- •2½ cups all-purpose flour
- •1 teaspoon salt
- •1½ tablespoons granulated sugar
- •16 tablespoons unsalted butter
- •1 tablespoon apple cider vinegar
- •¼ cup ice water
Cooking Instructions
- 1.
In the bowl of a food processor, pulse the flour, salt, and sugar. Add butter and pulse until coarse, pea-sized crumbs appear, about 10 seconds. With the machine running, add vinegar and 1/4 cup ice water and process until the dough just holds together, about 30 seconds. Squeeze a small amount of dough between your fingers and if it is very crumbly, add more ice water, 1 tablespoon at a time (2 tablespoons maximum). Do not over process.
5 min
- 2.
Turn dough out onto a lightly floured surface and push together into a rough ball. Knead a few times to combine, then divide into two equal balls. Flatten each ball into a disc with smooth edges (no cracks), cover with plastic wrap, and refrigerate at least 1 hour or up to overnight.
65 min
