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Pie Crust

Double Pie Crust

Federica
Our go-to recipe for pie crust.
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Prep Time 1 hour
Total Time 1 hour
Cuisine American

Ingredients
  

  • 2 and 1/2 cup of all purpose flour
  • 1 teaspoon of salt or kosher salt
  • 1 tablespoon of white granulated or caster sugar
  • ½ pound or 230g of cold unsalted butter, cut into pieces
  • 1 glass of cold filtered water
  • ¼ of a cup of cider vinegar
  • 1 cup of ice unless you have a water dispenser that can deliver water colder than 4 C

Instructions
 

  • HOW TOIn a large bowl, stir the flour, salt, and sugar together in a large bowl. Add the butter pieces and mix together well. Combine the water, cider vinegar, and ice in a small bowl. Sprinkle 2 table spoons of the ice water mixture over the flour , and mix until fully incorporated.
  • Add more ice water, only 1 or 2 spoons at the time, mixing gently until the dough come together in a ball – you will not need the whole iced water you have- leaving some dry bits. Squeeze and pinch with your fingertips to bring the mixture together and combine.
  • Shape the dough in 2 flat discs wrapped in cling film, and refrigerate for at least an hour, preferably overnight.

Notes

Wrapped tightly, the dough can be refrigerated for 3 days or frozen for up to 1 month.
THANKS TO: Four & Twenty Blackbirds for the recipe.