photo courtesy of good housekeeping magazine
Ingredients
Single Pastry Crust
Makes enough for one 9-inch single-crust pie
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, chopped into 1/2-inch pieces
- 3 to 4 tablespoons ice water
- 1 teaspoon cider vinegar
Double Pastry Crust
Makes enough for one 9-inch double-crust pie, or two 9-inch one-crust pies
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 1 cup (2 sticks) cold unsalted butter, chopped into 1/2-inch pieces
- 4 to 6 tablespoons ice water
- 2 teaspoons cider vinegar
Instructions
In an electric stand mixer (such as a Kitchen Aid) or food processor, combine the flour, sugar, and salt. Cut in the butter on low or with short pulses until the mixture resembles very coarse meal with some pieces the size of corn kernels still visible (be sure to leave some chunks to create the flakiness). Sprinkle in the ice water and vinegar over the mixture, tossing or pulsing to moisten evenly, dribbling in more ice water if the dough is too dry. Gather the shaggy dough into a ball with your hands and flatten into a disc. Divide into two portions. You can roll out immediately, or wrap dough in plastic wrap and refrigerate if rolling out the next day and bring back to cool room temperature to roll out, or freeze up to 3 months in a small plastic freezer bag.
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