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Category: Desserts
Prep Time: Cook Time: Total Time:
MAKES TWO 9" PIE CRUSTS
2 1/4 cups all-purpose flour
1 tablespoon sugar
1 teaspoon kosher salt
1 cup (2 sticks) plus 2 tablespoons chilled unsalted butter, cut into pieces
1 tablespoon apple cider vinegar
Preparation
Mix flour, sugar, and salt in a large bowl. Toss butter in flour mixture to evenly coat. Working quickly and aggressively, use your fingers to rub butter into flour to create large, shaggy pieces of dough (the idea is to smash the butter into the flour, creating some pieces that are flat and thin and some that are large and chunky). Make sure you do not let the heat of your fingers melt the butter.
Combine vinegar and 3 Tbsp. ice water in a small bowl and drizzle over flour mixture, running your fingers through the flour as you drizzle to evenly distribute Knead dough in the bowl until it starts to come together (it will still look a little dry).
Turn dough out onto a work surface and knead 1 or 2 more times, pressing to incorporate shaggy edges. Divide dough into 2 pieces and press into about 1 inch thick disks. Wrap with plastic and chill at least 1 hour.
Do Ahead: Dough can be made 5 days ahead; keep chilled, or freeze up to 1 month.
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Flaky All Butter Pie Crust
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Using your hands—rather than a food processor—is the best way to ensure that the butter ends up in irregular pieces and the dough doesn’t get overworked.
Category: Desserts
Prep Time: Cook Time: Total Time:
MAKES TWO 9" PIE CRUSTS
2 1/4 cups all-purpose flour
1 tablespoon sugar
1 teaspoon kosher salt
1 cup (2 sticks) plus 2 tablespoons chilled unsalted butter, cut into pieces
1 tablespoon apple cider vinegar
Preparation
Mix flour, sugar, and salt in a large bowl. Toss butter in flour mixture to evenly coat. Working quickly and aggressively, use your fingers to rub butter into flour to create large, shaggy pieces of dough (the idea is to smash the butter into the flour, creating some pieces that are flat and thin and some that are large and chunky). Make sure you do not let the heat of your fingers melt the butter.
Combine vinegar and 3 Tbsp. ice water in a small bowl and drizzle over flour mixture, running your fingers through the flour as you drizzle to evenly distribute Knead dough in the bowl until it starts to come together (it will still look a little dry).
Turn dough out onto a work surface and knead 1 or 2 more times, pressing to incorporate shaggy edges. Divide dough into 2 pieces and press into about 1 inch thick disks. Wrap with plastic and chill at least 1 hour.
Do Ahead: Dough can be made 5 days ahead; keep chilled, or freeze up to 1 month.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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