2 cups all purpose flour
1 stick (4 ounces) plus 6 tablespoons unsalted butter
1 tablespoon apple cider vinegar
1/2 teaspoon salt

Directions:
Freeze 2 cups of the flour in a medium bowl for 1 hour. Cut the butter into tablespoons and freeze for 15 minutes. In a small bowl, blend together the vinegar, salt and 1/3 cup of cold water.

Remove the flour and the butter from the freezer. Add the cubes of butter to the flour and toss to coat. Rub the butter between your thumbs and fingertips to form long, thin flakes. Make sure you keep the butter coated with the flour to insulate it from the heat of your hand.

When all the butter cubes have been rubbed into flakes, gradually add the water, about 1 tablespoon at a time, tossing the flour butter mixture gently with your fingers.

After all the liquid has been added, press the dough into the bowl with one hand; this will help the dough come together, but it should still look flaky. Turn the dough out onto a lightly floured surface.

With a lightly floured rolling pin, roll out the dough to a rectangle about 8 by 12 inches. Scrape up any loose pieces and drop them on top of the dough. Fold the 2 ends to the center and roll out slightly to form an 8 inch square.

Wrap the dough in parchment or waxed paper. Refrigerate for at least 15 minutes.

Note: For flakier pastry, substitute 1 cup plus 2 tablespoons solid vegetable shortening for the butter.

Makes enough for 1 double crust pie.

home      main index      recipe list