Ingredients:

  • 2.5 cups all-purpose flour (315g)
  • 1 cup cold unsalted butter, cubed (226g)
  • 1 tablespoon granulated sugar (12g)
  • 1 teaspoon fine sea salt (6g)
  • 1 tablespoon apple cider vinegar (15ml)
  • 6 tablespoons ice water (90ml)

Instructions:

  1. In a large mixing bowl, whisk together the all-purpose flour, fine sea salt, and granulated sugar until well combined.
  2. Add the cold, cubed butter to the flour mixture. Use a pastry cutter or two forks to cut the butter into the flour until it resembles coarse crumbs with some pea-sized chunks remaining.
  3. Mix the apple cider vinegar with 4 tablespoons of ice water. Drizzle the liquid over the flour mixture and toss gently with a spatula.
  4. Add remaining ice water one tablespoon at a time until the dough just holds together when squeezed. It should look shaggy, not sticky.
  5. Divide the dough into two even discs, wrap tightly in plastic wrap, and refrigerate for at least 1 hour to allow the gluten to relax.
  6. On a lightly floured surface, roll the dough from the center outward to a 12-inch diameter (approximately 1/8-inch thickness) before placing in a 9-inch pie plate.