pie crust
Photo: Thinkstock

Makes two 9-inch pie crusts


  • 1 cup (2 sticks) cold, unsalted butter
  • 2¼ cups all-purpose flour, plus additional to flour the counter
  • 2 tsp. apple cider vinegar
  • ½ tsp. salt


Cut the butter into half-inch squares and combine with the flour in the bowl of a stand mixer. Using your hands, toss the mixture to coat the butter in the flour. Put the bowl in the freezer. In a measure cup, combine one-third cup water, the vinegar, and salt. Stir until the salt dissolves and put the measuring cup in the freezer. Freeze both mixtures for 10 minutes.

Take the mixing bowl out of the freezer and blend the mixture on low speed with the paddle attachment until it starts to become the texture of crumbly meal. Take the measuring cup out of the freezer and, with the mixer still running on low speed, slowly pour the wet mix into the bowl. The dough will be crumbly at first, then after 10 or 20 seconds, it will come together in a ball. Stop the mixer.

Turn the dough out onto the counter and press it together into a large disc. Cut the dough into two equal parts, wrap each piece in waxed paper, and press each into a disc. Refrigerate for at least two hours, and up to three days.

From The Homemade Pantry: 101 Foods You Can Stop Buying & Start Making by Alana Chernila (Clarkson Potter).