Gorgeous, flaky. all-butter pie dough recipe. Classic and phenomenal!
There are tons of recipes for pie dough out there, and I'm sure I'll share more than one. Here's one for a gorgeous all-butter dough that bakes up nice and flaky, with a delicate and buttery flavor. I like to incorporate white vinegar into all my pie dough recipes because vinegar helps reduce the chance of overworking the dough. It also reduces oxidation when storing it in the fridge, so your dough doesn't turn this funky gray color, and I have noticed the dough is easier to work with using vinegar, especially after storing for a couple of days. The dough isn't as slack and easy to tear. If the idea of vinegar just rubs your fur the wrong way, substitute it with water. Easy peasy.
Ingredients
2 1/2 Cups All-Purpose Flour
1-2 Tablespoons Granulated Sugar
1 Teaspoon Kosher Salt (or 1/2 teaspoon regular salt)
1 1/4 Cups (2 1/2 sticks) COLD Unsalted Butter (cubed)
5 Tablespoons Ice Water + 1 Tablespoon White Vinegar
Directions
Combine 2/3 cup of the flour, sugar, and salt in food processor. Pulse twice to incorporate. Spread butter chunks evenly over surface and pulse until no dry flour remains.
Spread dough evenly in processor with a spatula and sprinkle with the remaining flour. Pulse about 5 times until the dough is barely broken up. Sprinkle in ice water and vinegar mixture and pulse until dough comes together.
Turn out onto a lightly floured surface and divide in half. Shape each half into smooth disks. Wrap each in plastic wrap and refrigerate at least 2 hours before rolling and baking.
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