Ingredients:

  • 2 ½ cups (315g) all-purpose flour, plus more for dusting
  • 1 teaspoon (6g) salt
  • 1 cup (227g) (2 sticks) unsalted butter, very cold and cut into ½-inch cubes
  • ½ cup (120ml) ice water, plus more if needed
  • 1 teaspoon (5ml) apple cider vinegar (optional, helps with flakiness)

Instructions:

  1. Whisk flour and salt together in a food processor or mixing bowl.
  2. Cut cold butter into flour mixture using the food processor (pulse) or pastry blender until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining. Do not over-process.
  3. Gradually add ice water (and vinegar, if using) while pulsing/mixing until the dough just comes together. Be careful not to add too much water.
  4. Turn the dough out onto a lightly floured surface. Gently form it into two even disks.
  5. Wrap each disk tightly in plastic wrap and refrigerate for at least 1 hour (preferably 2) before rolling.
  6. On a lightly floured surface, roll out one disk of dough into a 12-inch circle.
  7. Carefully transfer the dough to a 9-inch pie plate. Trim and crimp the edges as desired.
  8. Repeat steps 6 and 7 for the top crust (if making a double-crust pie) or the second single-crust pie.
  9. If required by your recipe, pre-bake the crust with pie weights until lightly golden.
  10. Fill the pie crust with your desired filling.
  11. Bake according to your filling recipe's instructions, until the crust is golden brown and the filling is set.