All-Butter Pie Dough
To make this savory master dough without a food processor, use your fingers or a pastry cutter to work the butter into the flour.
2½ cups all-purpose flour1 teaspoon kosher salt1 cup (2 sticks) chilled unsalted butter, cut into pieces2 tablespoons apple cider vinegar
- 2½ cups all-purpose flour
- 1 teaspoon kosher salt
- 1 cup (2 sticks) chilled unsalted butter, cut into pieces
- 2 tablespoons apple cider vinegar
Pulse flour and salt in a food processor to combine. Pulse in butter until mixture resembles coarse meal with pieces of butter still visible, about 20 pulses.
Combine vinegar and ½ cup ice water in a measuring cup. Pulsing, drizzle in vinegar mixture; pulse until dough just holds together when squeezed (it should still be crumbly), about 10 pulses.
Turn out dough and divide in half. Place each half on a sheet of plastic wrap and use plastic to press into disks. Wrap and chill until firm, about 2 hours.
Dough can be chilled 3 days ahead. Or, freeze up to 2 months.