This all-butter pie crust relies on a hint of red wine vinegar for balance and it's tenderizing effects.
Once the dough is rested, it can be stored in the refrigerator for up to 3 days, or frozen for up to 1 week.
Recipe information
Yield
Makes one double-crust pie or two single-crust pies
Ingredients
Preparation
Step 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.
Step 2
Stir the red wine vinegar into the cold water and set aside.
Step 3
Combine the flour, salt, and sugar in the bowl of a food processor and pulse 5 or 6 times to combine.
Step 4
Add the chilled butter and mix for 25 to 30 seconds, until the mixture resembles coarse meal.
Step 5
Add the frozen butter and pulse 15 to 20 times, until the butter is in pea-sized pieces.
Step 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.
Step 7
Transfer the dough to a lightly floured work surface and knead together until smooth; dough should never come together in the food processor.
Step 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.
