Apple cider vinegar tenderizes the dough while European style butter brings superior flavor and a fantastically flaky texture to this Basic All Butter Pie Dough.
- 2 1/2 cups all purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons fine sea salt
- 1 cup unsalted butter (- cold and cut into 1/4” – 1/2” cubes)
- 2 tablespoons apple cider vinegar (- cold)
- 2–4 tablespoons ice cold water
- Place the flour, sugar and salt in a large mixing bowl with high sides and whisk together.
- Cut in the butter by blending the flour mixture with either a pastry blender or by squishing the butter and dry ingredients between your fingers, (just be careful that the butter doesn't start to melt) until crumbly with pea sized granules.
- Drizzle in the apple cider vinegar while mixing with a fork and mix until evenly distributed. Check the hydration level of the dough by gathering a small fistful; if it holds together, it’s ready. If it is dry or crumbly, slowly drizzle in the ice cold water, 1 tablespoon at a time, using the fork to mix. Test the dough by pinching it occasionally. It should hold together but not be sticky. *Be careful to add only as much water as it takes to hold together. The dough will come together without much effort or deliberate packing.
- Combine the dough into a large disk, gently gathering and patting it together. No need to knead, just gather and pat to ensure a flaky crust. Use a knife or bench knife to divide the dough directly in half. Then form the dough into two smaller disks. Wrap the disks in plastic or place in reusable plastic bags to chill.
- Chill the dough in the refigerator for at least 1-2 hours before rolling and forming. If you don't plan on using the dough the day you prepare it, store in the freezer. Defrost the frozen dough overnight in the refrigerator before using or on the counter 1½ – 2 hours before using. This dough will last at least a couple of months if wrapped up tightly in the freezer.
- Use as directed in your favorite, pie, hand pie or galette recipes!
This recipe makes 2 dough disks, enough for 1 double crusted pie, 2 single crust pies, 2 large galettes or up to 12-18 hand pies, depending on size.
This dough is very versatile, it can be used for traditional single or double crust pies, hand pies or galettes.
You can store this dough in the freezer up to 3 months if tightly wrapped with plastic wrap or stored in a reusable baggie. Before using, defrost the frozen dough overnight in the refrigerator or on the counter for 1½ – 2 hours.
- Prep Time: 10 minutes
- Category: Dessert
Keywords: all butter pie dough, apple cider vinegar pie dough, Basic All Butter Pie Dough, Butter Pie Dough, cream cheese hand pie dough, hand pie dough, pie crust