No-Fail Pie Crust
Author's Notes: Having a go-to pie dough recipe is a must. This is our back pocket recipe, which we call on weekly for fruit pies, galettes, savory hand pies and more. The minimal amount of sugar here allows for this dough to work with sweet and savory fillings alike. This recipe makes enough for two 9 inch crusts.
No-Fail Pie Crust Print Recipe
Makes two single-crust 9 inch pies, or one double-crust 9 inch pie.
- 2 1/2 cups all-purpose flour
- 1 Tbsp granulated sugar
- 1 tsp salt
- 1 cup unsalted, cold butter
- 1 cup ice water
- 2 Tbsp apple cider vinegar
- The key here is to keep everything as cold as possible. Measure the dry ingredients into a medium bowl and stick it in the freezer. Cut the butter into small pieces and stick that in the freezer as well.
- Fill a liquid measuring cup with ice and water. Add the apple cider vinegar and mix.
- Take the flour bowl and butter out of the freezer. Add the butter to the flour mixture, and gently toss the butter so pieces are coated. Work fast here - you don't want the butter to melt.
- Using the tips of your fingers, rub each piece of butter between your fingertip, flattening each piece. You want a shaggy dough here, so occasionally scoop and fluff the dough with your fingertips from the bottom of the bowl.
- When all the butter is smooshed and coated in butter, slowly add the ice water/vinegar, a tablespoon at a time. Between each addition, use your hands to shag the dough to mix in the water. Don't knead or stir aggressively. Enough moisture has been added when a small handful of dough comes together with a gently squeeze.
- Gather the dough together and form two equal disks. Wrap each in plastic wrap and stick in the fridge until firm and ready to use.