Pie Crust

Ingredients

Double Pie Crust 23cm/9in

• 2.5 cups all purpose flour
• 1.5 tbsp sugar
• 1 tsp salt
• 226 grams (2 sticks) butter, chilled(not frozen) cubed.
• Mix water and apple cider vinegar 5:1 and put it in freezer to cool. About a cup or so.

Directions

Two Pie Crusts

1. Mix the dry ingredients together with hand or a wooden spoon. Add the butter.
2. Cut in the butter to pea sized pieces with a pastry blender or a fork. If you use a food processor you have to be very careful and use the pulse button until you have pea sized butter balls, over mixed (sandy) dough won't work. (Alternatively freeze your butter and grate it)
3. Start adding your iced water vinegar mixture in tablespoons, 3-4 at first, more as you work it with a wooden spoon . Hands or a metal spoon won't work. Food processor will ruin the dough and break down the butter pieces. You may not use food processor at this step. Mix until the the dough comes together, adding the water in tablespoons when necessary . Based on humidity and flour type, you may need 6 tbsp or 10. Don't add it all at once or the dough is ruined.
4. Once you have some dry bits remaining and the dough has come together but doesn't look exactly homogeneous like a bread dough; stop. Collect the dry bits with your dough , divide in half, form into a disks , wrap and refrigerate for at least an hour or two.
5. Don't start rolling it out when it is still cold, it will need anywhere from 30 to 40 minutes to soften up. But it will roll flawlessly, without breaking at the edges or the center.