Ingredients
1/2 c. (1 stick) butter, cut into 1/2" pieces
1 1/2 c. all-purpose flour, plus more for surface
1 tbsp. granulated sugar
1/4 tsp. kosher salt
1/2 tbsp. apple cider vinegar
4 tbsp. ice water (or more, if needed)
Preparation
Lightly flour the work surface and your rolling pin to prevent the dough from sticking. Start light so you don’t work too much flour into the dough, then add more as you roll if things start to stick. Start with a cold disk of pie dough, since warm dough sticks to the countertop and won’t bake up flaky. After resting the dough in the refrigerator, remove it to the floured work surface. If the dough is too chilled and won’t roll out, give it 5 minutes and then try again, but don’t let it sit too long. If the dough gets too warm, put it back in the refrigerator for 30 minutes to re-firm. Roll with the around the clock method to keep it round. Place the disk in front of you and roll a few times from 6 o’clock up to 12 o’clock. Then turn the dough 90 degrees (sprinkling a dash of flour underneath as you turn to prevent sticking, if necessary) and roll from 6 o’clock up to 12 o’clock a few times again. Continue rolling and turning until at the thickness and size the recipe calls for.
Step 1Place butter and flour into freezer for 30 minutes before starting crust process. (You want them SUPER cold.)Step 2In a large bowl, whisk together flour, sugar, and salt. (Alternately, you can do this in a food processor.) Add butter and, using your hands, mix together until pea-sized and some slightly larger pieces form. Add vinegar and then ice water, 1 tablespoon at a time, until dough starts to come together and is moist but not wet and sticky (test by squeezing some with your fingers). Mixture will be crumbly. Step 3Turn dough onto a lightly floured surface and form into a ball. Flatten into a disk (making sure there are no/minimal cracks). Step 4Cover with plastic wrap and refrigerate until dough is very cold, at least 2 hours or up to overnight. (Making a top crust? This recipe doubles easily!)
The recipe creates enough for one bottom pie crust, so if you want to create a lattice or a full-on top crust (like for our Perfect Apple Pie or Homemade Pumpkin Pie), simply double this recipe. Things to keep in mind when making pie crust: Your butter needs to be SUPER COLD. This is not an overstatement—softened butter or butter that’s beginning to warm up will make the dough tough to work with. Don’t remove the butter from the fridge until you’re ready to start. Break down the butter…but not too much. Most recipes call for breaking down the butter into pea-sized clumps, which is true, but you’ll want to keep some bigger pieces, too. These will ultimately help create a crust with flaky layering. Mix with your hands. Yes, you can totally transfer the butter-flour mixture to a food processor, but it’s not necessary. Working with your hands will ensure control over the dough. Apple cider vinegar is a secret. Pie crust recipes often call for a bit of vinegar or vodka as a secret ingredient for creating even flakier dough. We love apple cider vinegar — it will prevent the formation of gluten, which can create a tougher crust. Can I make the crust ahead of time? Refrigerator? Freezer? Absolutely, pie crust is a great thing to make ahead, especially since the dough needs to rest for an hour or two before rolling it out. Wrap the dough tightly in plastic wrap, and roll into a thin disk with a rolling pin, about ½-inch thick. Then refrigerate for up to 2 days or freeze for up to 3 months. If frozen, thaw the disk in the refrigerator before rolling out. Another great make ahead for pie crust is to roll the crust and fit it into the pie dish, then refrigerate or freeze, tightly wrapped. It’ll be ready to bake and fill straight from the freezer or the refrigerator. What’s the best way to roll out the dough?
Lightly flour the work surface and your rolling pin to prevent the dough from sticking. Start light so you don’t work too much flour into the dough, then add more as you roll if things start to stick. Start with a cold disk of pie dough, since warm dough sticks to the countertop and won’t bake up flaky. After resting the dough in the refrigerator, remove it to the floured work surface. If the dough is too chilled and won’t roll out, give it 5 minutes and then try again, but don’t let it sit too long. If the dough gets too warm, put it back in the refrigerator for 30 minutes to re-firm. Roll with the around the clock method to keep it round. Place the disk in front of you and roll a few times from 6 o’clock up to 12 o’clock. Then turn the dough 90 degrees (sprinkling a dash of flour underneath as you turn to prevent sticking, if necessary) and roll from 6 o’clock up to 12 o’clock a few times again. Continue rolling and turning until at the thickness and size the recipe calls for.
Tried using this crust in one of your pies? Let us know how it came out in the comments below!
