The Best Pie Crust.
This crust is the “one-size fits all” of pie crusts. It’s the perfect crust for double crust pies, galettes, crostatas, cold pies, quiche, etc. What makes this pie crust recipe the best? It’s an all-butter pie crust that is so flakey it keeps you coming back for one more crumb. Contrary to most pie dough recipes, this dough is a dry, shaggy mass which is what gives it a great texture. You might be worried that it’s too dry and won’t come together, but trust me it will.
Before you run to the grocery store to pick up a Marie-Callender’s frozen pie shell, this is not as intimidating as it sounds. This recipe and method is old-school. No fancy equipment needed, just the best tools in the kitchen, your hands. Make this crust once, and you will never go back. Happy pie making.
Makes 2 crusts
Time: 10 minutes, plus rest time
Ingredients:
2 1/2 cups all-purpose flour, plus more for rolling
2 teaspoons sugar
1 teaspoon kosher salt
1 1/4 cups (2 1/2 sticks) unsalted butter, cut into 1-inch pieces, very chilled
1 tablespoon apple cider vinegar or distilled vinegar
1/4 cup ice water
Instructions:
1. In a large bowl, combine flour, sugar, salt, and butter. Toss the butter to coat. Using your hands or a pastry cutter, quickly work the butter into smaller pieces, about the size of peas. You want some pieces pressed flat and thin and others that are larger and chunkier.
2. Add the apple cider vinegar and water and run your fingers through to distribute the liquid and hydrate the dough. The dough will seem very dry, but will continue to hydrate as it rests in the fridge. Resist the urge to add more water.
3. Turn the dough out onto a lightly dusted work surface and smash with the heels of your hands a few more times, working in any shaggy edges. You should still see large-ish pieces of butter and some dry spots.
4. Divide the dough in half and form each piece into a flat round disc. Wrap in plastic and refrigerate for at least 2 hours. This allows the dough to fully hydrate and rest. The dough can made in advance up to 4 days. It can be frozen for up to 2 months.
5. Lightly flour a flat surface, flatten the dough slightly and roll it out with a rolling pin into a circle or square slightly larger than your tin.