Ingredients:

  • 2 1/2 cups All-Purpose Flour (295g), plus extra for dusting
  • 1 tablespoon Granulated Sugar (13g), optional
  • 1 teaspoon Fine Sea Salt (5g)
  • 1 cup (2 sticks) very cold, cubed Unsalted Butter (226g)
  • 6 to 10 tablespoons Ice Water (90ml to 150ml)
  • 1 teaspoon Distilled White Vinegar or Vodka (5ml), optional

Instructions:

  1. In a large bowl (or the bowl of a food processor), whisk together the flour, sugar (if using), and salt. Scatter the frozen butter cubes over the dry mix. Using a pastry blender, fingertips, or pulsing in a food processor (10-12 times), cut the butter into the flour until the mixture resembles coarse meal, with visible chunks the size of small peas or large flakes.
  2. Measure 6 tablespoons (90 ml) of the ice water and the vinegar/vodka (if using) into a measuring cup. Pour the liquid over the flour/butter mixture. Stir quickly with a rubber spatula or pulse briefly (3-4 times) until the dough forms shaggy clumps. If it remains very dry, add additional ice water (1 tablespoon at a time) until the dough just holds together when pinched. Do not overmix.
  3. Turn the shaggy dough out onto a lightly floured surface. Gather it quickly and divide it in half. Form each half into a flat, round disk (about 1-inch thick). Wrap each disk tightly in plastic wrap and refrigerate for a minimum of 30 minutes, and ideally for 2 hours, to allow the gluten to relax.
  4. Remove one disk from the refrigerator 5-10 minutes before rolling. On a lightly floured surface, roll the dough from the center outwards into a 12- to 13-inch circle (30-33 cm) approximately 1/8-inch (3 mm) thick. Transfer the dough to your pie plate, trim the edges, and crimp or finish. Return the prepared crust to the refrigerator for 15 minutes before baking or filling.