All-Butter Pie Dough

dessert kid-friendly bon appétit sugar conscious kidney friendly vegetarian pescatarian peanut free tree nut free soy free no sugar added kosher small plates

N/A

Makes enough for two 9-10" single crust pies or 8 hand pies

Source

Ingredients

2 1/2 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 1/2 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.