A flakey and tender crust, all butter pie crust is the best-tasting option by far! Easy to make and with a delicious buttery flavour, it's a must-have.
In a large bowl, stir together the flour, sugar, and salt.
2 ½ cups all-purpose flour, 1 tablespoon sugar, 1 teaspoon sea salt
Add the butter pieces to the flour mixture. Working quickly, use your hands to work the butter into the flour. You want the butter pieces to be coarse, like large peas.
1 ¼ cups very cold unsalted butter
In another bowl, combine the cold water, apple cider vinegar, and ice.
½ cup cold water, 1 tablespoon apple cider vinegar, ½ cup ice cubes
Sprinkle two tablespoons of ice water over the flour. Switch to a fork or a pastry blender to mix the water into the flour until fully incorporated.
Continue to add the ice water, one tablespoon at a time, mixing between each addition. When the dough starts to show signs of coming together, switch to adding teaspoons of water instead of tablespoons. Stop when the dough forms into a loose dough.
Shape the dough into two flat discs. Wrap the discs in beeswax wrap or plastic wrap and refrigerate them for at least one hour before rolling.
Place a large piece of parchment or waxed paper on a work surface and sprinkle it lightly with flour. Place a disc of dough on the paper and use a rolling pin to roll the dough to fit the size of a standard 9-inch (23-cm) pie plate, about ⅛-inch (3-mm) thick.
Once rolled, gently roll the dough around the pin, and off of the paper. Gently unroll the dough over the inside of the pie plate. Use your hands to pick up the edges of the dough, centering it over the pie plate, allowing it to relax into the shape of the plate. Use your fingers to gently press the dough into the sides of, and over the edge of the plate all the way around. Trim the edges of the dough with scissors, leaving about a 1-inch overhang.
To Make A Single Crust Pie
Fold the trimmed overhang gently under itself to make a neat rounded edge. Crimp the edges however you like and proceed with your chosen recipe.
To Make A Double Crust Pie
Before rolling under the edge of the first dough, add your chosen pie filling to the pie plate. Roll out the second disc of dough and repeat the process of rolling the dough around the pin to transfer it to the pie plate. Center the top crust, then trim the edges with scissors. Rolling the edges of both crusts under and crimp the edges. Don’t forget to add a few steam holes for venting on the top crust.
Notes
Unbaked pie dough can be frozen, very well wrapped, for up to three months. Thaw in the fridge overnight before using.
If you want to make it ahead, the pie dough can be refrigerated, well wrapped, for up to 4 days before rolling and using.