All-Butter Pie Dough

Name: All-Butter Pie Dough
Yield: Makes enough for two 9–10" single crust pies or 8 hand pies Servings
Ingredients: 2½ cups all-purpose flour; 1 teaspoon kosher salt; 1 cup (2 sticks) chilled unsalted butter, cut into pieces; 2 tablespoons apple cider vinegar

Inez Valk-KempthorneMakes enough for two 9–10" single crust pies or 8 hand pies ServingsSource

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Ingredients

2½ cups all-purpose flour

1 teaspoon kosher salt

1 cup (2 sticks) chilled unsalted butter, cut into pieces

2 tablespoons apple cider vinegar

Method

Pulse flour and salt in a food processor to combine. Pulse in butter until mixture resembles coarse meal with pieces of butter still visible, about 20 pulses.

Combine vinegar and ½ cup ice water in a measuring cup. Pulsing, drizzle in vinegar mixture; pulse until dough just holds together when squeezed (it should still be crumbly), about 10 pulses.

Turn out dough and divide in half. Place each half on a sheet of plastic wrap and use plastic to press into disks. Wrap and chill until firm, about 2 hours.

DO AHEAD: Dough can be chilled 3 days ahead. Or, freeze up to 2 months.