The Best Damn Pie Crust Of Your Life

This is by far the best pie crust I've ever had! The dough is surprisingly simple to make and always comes out tender, flaky, and buttery. I promise, it's worth the extra 15 minutes to take your pies from good to absolutely amazing!

Author: Sunday Table

Meal Type: Eggs Free

Cuisine: American

Difficulty: EASY

Prep. Time: 15 minutes

Cook Time: 2 hours

Total Time: 2 hours 15 minutes

Servings: 2 Pie Crusts

Calories: 561 kcal per serving

Ingredients

2 ¼ cups - all-purpose flour
2 tablespoons - sugar
1 tsp - Kosher salt
1 cup - unsalted butter
1 tablespoon - apple cider vinegar
3 tablespoons - ice water

Instructions

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.
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.
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.**
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.***
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.****

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