Ingredients:

  • 2 1/2 cups All-Purpose Flour, spooned and levelled
  • 1 tablespoon Granulated Sugar
  • 1 teaspoon Fine Sea Salt
  • 1 cup (2 sticks) Unsalted Butter, very cold, cut into 1/2-inch cubes and frozen
  • 1/2 cup (approx.) Ice Water
  • 1 teaspoon Apple Cider Vinegar (or Vodka)

Instructions:

  1. Combine Dry Ingredients: Whisk the flour, sugar, and salt in a large bowl until thoroughly combined.
  2. Cut in the Butter: Add the frozen butter cubes to the flour mixture. Using a pastry blender or your fingertips, quickly cut the butter into the flour until the mixture resembles coarse meal, with some pea-sized butter pieces remaining. Do not let the butter melt.
  3. Add Liquid: Sprinkle the vinegar/vodka over the mixture. Gradually add the ice water, 1 tablespoon at a time, tossing lightly with a fork until the dough just begins to clump together when squeezed.
  4. Form and Chill (Disk 1): Turn the shaggy dough onto a clean surface. Gently press it together—do not knead!—into a cohesive mass. Divide the dough in half. Shape each half into a flat disc, wrap tightly in plastic wrap, and refrigerate for at least 1 hour.
  5. Roll Out: Remove one disc from the fridge 10 minutes before rolling. On a lightly floured surface, roll the dough from the centre outwards, rotating frequently, until you have a 12-inch circle, about 1/8-inch thick.
  6. Transfer to Pan: Carefully transfer the dough to the pie dish. Trim the edges, leaving about a 1-inch overhang. Tuck the overhang under itself and crimp the edges decoratively. Place the bottom crust back in the fridge while preparing the top crust/filling.
  7. Prepare Top Crust (if applicable): Repeat steps 5 and 6 for the second disc, or cut into strips for a lattice top.
  8. Blind Bake or Fill: Prick the base all over with a fork (docking), line with parchment paper and pie weights, and bake if necessary for a pre-baked shell. Otherwise, add your prepared filling.
  9. Finish and Bake: Apply the top crust (venting if solid), crimp the edges to seal, and brush lightly with an egg wash (optional). Bake according to your specific filling recipe instructions until deeply golden brown.