Ingredients:

  • 2 ½ cups All-Purpose Flour (315 g)
  • 1 tsp Fine Sea Salt (5 g)
  • 1 tsp Granulated Sugar (Optional, 5 g)
  • 1 cup (2 sticks) Unsalted Butter, frozen or very cold, cut into ½-inch cubes (227 g)
  • 8 to 12 Tbsp Ice Water (120 to 180 ml)
  • 1 tsp Apple Cider Vinegar or Vodka (Optional, 5 ml)

Instructions:

  1. Prep Butter: Cut the cold butter into small cubes (about the size of dice). Place the cubed butter on a small plate and return it to the freezer for at least 10 minutes while you prepare the dry ingredients.
  2. Prep Liquid: Fill a measuring cup with ice water. Add the vinegar or vodka (if using) and stir. Keep this liquid mixture in the fridge or freezer until needed.
  3. Whisk Dry Ingredients: In a large bowl (or the bowl of a food processor), combine the flour, salt, and sugar. Whisk thoroughly to ensure even distribution.
  4. Cut in the Butter: Using a food processor, pulse the cold butter into the flour mixture until the butter pieces are about the size of large peas and small oats. If mixing by hand, use a pastry blender or your fingertips to work the butter into the flour quickly. Stop when the largest pieces of butter are about the size of a flattened bean.
  5. Add Liquid Gradually: Drizzle 8 tablespoons (120 ml) of the ice water mixture over the flour and butter mixture.
  6. Test the Dough: Gently toss or pulse the mixture a few times. The dough should look shaggy but should stick together when squeezed. If it crumbles, add water 1 tablespoon (15 ml) at a time, until just hydrated. Stop immediately once the dough holds together.
  7. Divide and Disc: Turn the shaggy dough out onto a lightly floured surface. Divide the dough in half. Gently pat each half into a flat, round disc (about 1 inch / 2.5 cm thick).
  8. Initial Chill: Wrap each disc tightly in plastic wrap. Refrigerate for a minimum of 30 minutes, or up to 2 days. This chilling period allows the gluten to relax and the butter to firm up.
  9. Roll Out: Remove one disc and let it warm slightly for 5–10 minutes. Roll the dough out on a lightly floured surface, turning and flipping it often, until it is about 12–13 inches (30–33 cm) in diameter.
  10. Transfer and Fit: Carefully transfer the dough to the pie plate (avoid stretching the dough). Ease the dough into the dish, ensuring it reaches the corners.
  11. Final Chill: Trim the edges, crimp as desired, and return the lined pie dish to the freezer for 20 minutes before blind-baking or filling.