Our Favorite Pie Dough

thanksgiving pie dessert pastry

Rhoda Boone

Makes dough for one double crust pie or two single-crust pies

Source

Ingredients

2 1/2 cups all-purpose flour

1 teaspoon salt

1 1/2 tablespoons granulated sugar

2 sticks (16 tablespoons) unsalted butter, cut into small pieces and frozen for 15 minutes

1 tablespoon apple cider vinegar, chilled

Method

In the bowl of a food processor, pulse the flour, salt, and sugar. Add butter and pulse until coarse, pea-sized crumbs appear, about 10 seconds. With the machine running, add vinegar and 1/4 cup ice water and process until the dough just holds together, about 30 seconds. Squeeze a small amount of dough between your fingers and if it is very crumbly, add more ice water, 1 tablespoon at a time (2 tablespoons maximum). Do not over process.

Turn dough out onto a lightly floured surface and push together into a rough ball. Knead a few times to combine, then divide into two equal balls. Flatten each ball into a disc with smooth edges (no cracks), cover with plastic wrap, and refrigerate at least 1 hour or up to overnight.