All–Butter Pie Dough
A classic, flaky pie dough made with cold butter, flour, and a touch of red wine vinegar for tenderness. This recipe yields enough for a double-crust pie or two single-crust pies.
Ingredients
- •1¾ sticks unsalted butter
- •1 tablespoon red wine vinegar
- •½ cup cold water
- •2¼ cups all-purpose flour
- •2¼ teaspoons kosher salt
- •½ tablespoon granulated sugar
Cooking Instructions
- 1.
Cut the butter into 1/2-inch (13-mm) cubes. Freeze 5 Tbsp. (70 grams) for 20 minutes or overnight; chill the remaining 1 1/8 sticks in the refrigerator until ready to use.
20 min
- 2.
Stir the red wine vinegar into the cold water and set aside.
1 min
- 3.
Combine the flour, salt, and sugar in the bowl of a food processor and pulse 5 or 6 times to combine.
2 min
- 4.
Add the chilled butter and mix for 25 to 30 seconds, until the mixture resembles coarse meal.
1 min
- 5.
Add the frozen butter and pulse 15 to 20 times, until the butter is in pea-sized pieces.
1 min
- 6.
Add 6 tablespoons of the vinegar water and pulse 6 times. The dough should start to look crumbly. Test the dough by squeezing a small amount in the palm of your hand. If it easily holds together, it is done. If not, add 1/2 Tbsp. of the vinegar water and pulse 3 more times. Repeat this process as needed until the dough holds together.
3 min
- 7.
Transfer the dough to a lightly floured work surface and knead together until smooth; dough should never come together in the food processor.
5 min
- 8.
Divide the dough into 2 equal parts and roll each into a ball. Flatten the balls slightly and wrap separately in plastic wrap. Let the dough rest in the refrigerator until ready to use, at least 20 minutes but preferably overnight.
20 min
