1cupbutter (8 oz, 224g, 2 sticks ) or your fat of choice, chilled, cut into small cubes (or frozen, then grated)
1Tbspapple cider vinegar, chilled
1/2cupwater (4 oz, 113g), chilled with ice
In a large bowl, stand mixer, or food processor, combine the flour, salt, and sugar. Add butter and mix until coarse, pea-sized crumbs appear.
Slowly add the vinegar and ice water and mix until the dough just holds together (here you have to be flexible about the amount of water to add as the actual amount will depend on the humidity of the day). 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 mix the dough (you want to keep that butter cold and separate from the flour). Don't worry if the dough has a slight vinegary smell...that will dissipate during baking and/or be overwhelmed by the filling.
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.
Roll out the dough to approximately 1/4-inch, then chill 30 minutes (or freeze 15 minutes), then use as needed (remember to chill the dough before baking). Pies are generally baked at 400°F.
For a single crust pie, use the 9:6:3 ratio (9 oz flour, 6 oz butter, 3 oz water), reduce the salt to 1/2 tsp, the sugar to 1-1/2 Tbsp, and the apple cider vinegar to 2 tsp.
Homemade Pie Crust
Amount Per Serving
* Percent daily values are based on a 2,000 cal per day diet.
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Homemade Pie Crust https://www.scotchandscones.com/making-pie-crust/ March 10, 2017