Ingredients:

  • 2 1/2 cups All-Purpose Flour (315 g), spooned and leveled
  • 1 cup (225 g) Unsalted Butter, cut into 1/2-inch cubes and frozen
  • 1 teaspoon Fine Sea Salt
  • 1 teaspoon Granulated Sugar (optional)
  • 6 to 8 tablespoons Ice Water
  • 1 teaspoon Apple Cider Vinegar or Vodka (optional)

Instructions:

  1. Whisk together flour, salt, and optional sugar in a large bowl or food processor until just combined.
  2. Add the frozen butter cubes. Using a pastry blender or your fingertips, quickly cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining. Work quickly to avoid melting the butter.
  3. Sprinkle the ice water (and vinegar/vodka, if using) over the mixture, one tablespoon at a time. Gently toss until the dough just starts to come together. Stop immediately when no dry flour remains; do not overmix.
  4. Turn the shaggy dough out onto a lightly floured surface. Gently press it into two flat discs (or one thick disc if making a double crust). Wrap each tightly in plastic wrap.
  5. Refrigerate for a minimum of 1 hour, or preferably up to 2 days, to allow the gluten to relax and the fat to re-solidify.
  6. Remove one disc, let it sit at room temperature for 5-10 minutes to slightly soften. Roll evenly from the center outward until you reach approximately 1/8 inch thickness.
  7. Carefully transfer the rolled dough to your pie dish. Trim edges, crimp decoratively, and dock (poke holes) if blind baking, or cover and return to the fridge until ready to fill and bake.