Pie Dough

Homemade pie dough can feel intimidating, but this version is surprisingly forgiving. Cold butter gets worked into flour by hand, then just enough ice water and apple cider vinegar are added to bring everything together.

The result is a flaky, buttery crust that works for fruit pies, galettes, and just about anything else that calls for pie dough.

Yield: 2 pie dough disks

Servings: Enough for 1 double-crust pie or 2 single-crust pies

Prep Time: 20 minutes

Cook Time: 0 minutes

Total Time: About 2 hours 20 minutes, including chilling

Ingredients

• 2½ cups all-purpose flour

• 2 teaspoons granulated sugar

• 1 teaspoon kosher salt

• 1¼ cups (2 sticks + 4 tablespoons) unsalted butter, cut into 1-inch pieces and chilled

• 1 tablespoon apple cider vinegar

• ¼ cup ice water

Instructions

1. In a large bowl, whisk together the flour, sugar, and salt.

2. Add the cold butter pieces and toss to coat them in the flour mixture. Using your hands, smash and flatten the butter into thin flakes and pea-sized pieces, working quickly so the butter stays cold.

3. Combine the apple cider vinegar and ice water. Make a well in the center of the flour mixture and pour in the liquid, leaving the ice behind.

4. Use your fingers to gently mix until the liquid is absorbed, then turn the mixture onto a clean work surface.

5. Knead gently for about 5 minutes, gathering in any dry bits, until the dough comes together into a shaggy mass.

6. Divide the dough in half and shape each half into a flat disk about 1 inch thick.

7. Wrap each disk tightly in plastic wrap and refrigerate for at least 2 hours, or up to 4 days.

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Storage

Refrigerate tightly wrapped pie dough for up to 4 days, or freeze for up to 3 months. Thaw overnight in the refrigerator before rolling.

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Maddie's Tip

Cold butter is the secret to flaky pie dough. If the butter starts feeling soft or greasy while you’re working, stop and pop everything into the refrigerator for 10–15 minutes before continuing.