From the Cook
From the Cook
From the Cook
From the Cook
1/5
Instructions
1
By hand: In a large bowl, whisk together the all-purpose flour, sugar, and Kosher salt. Toss the butter cubes in the flour to coat. Using your fingers, "rub" the butter into the flour until you have a mix of long, shaggy pieces and pea-sized chunks. Work quickly to avoid melting the butter.
2
In a food processor: Combine the all-purpose flour, sugar, and Kosher salt in the bowl of a food processor. Pulse a couple of times to combine. Add the butter cubes to the flour and toss to coat with a fork. Pulse the mixture about 8-12 times, just until the butter is pea-sized. Pour the mixture into a large bowl.
3
Combine the apple cider vinegar and ice water in a small measuring cup. Slowly drizzle the vinegar-water over the flour mixture, running your fingers through the flour to make sure everything is incorporated. Knead everything together just until you have a dry, shaggy dough.**
4
Tip the dough onto a floured surface and knead a few more times, just until the dough is smooth and there are no more dry spots. Divide the dough into 2 equal pieces. Pat each piece into a 1-inch thick disc and wrap in plastic wrap or a reusable zipper bag.***
5
Refrigerate the dough for at least an hour, preferably overnight. The dough can be refrigerated for up to 5 days or frozen for up to 2 months.****
My Calorie Intake
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Tips & Tricks (5)
- Keep Everything Ice Cold 🧊Chill your flour, butter, bowl, and water before mixing to prevent gluten overdevelopment and ensure maximum flakiness in every bite.
- The Vinegar Secret ✨Apple cider vinegar relaxes gluten strands and tenderizes the dough, allowing you to handle it more without toughness—this is the game-changer ingredient.
- Butter Cube Technique 🧈Cut cold butter into pea-sized cubes and work it in with your fingertips until the mixture resembles coarse sand; this creates distinct pockets that steam into flaky layers.
- Rest Between Sessions ⏱️Refrigerate the dough for at least 30 minutes after mixing and again for 15 minutes after rolling—this prevents shrinkage and ensures a tender, structured crust.
- Blind Bake with Precision 🎯Pre-bake your crust at 425°F for 12-15 minutes with pie weights before adding filling to guarantee a crispy bottom that won't get soggy.
Recipe Facts
Diet at a Glance
Vegetarian
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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