Classic Pie Dough
  • 2½ cups all-purpose flour
  • 1 teaspoons kosher salt
  • 1 cup cold unsalted butter, cubed
  • ½ cup ice water
  • 2 teaspoons apple cider vinegar
  1. In a large bowl, whisk together flour and salt. Using your fingertips or a pastry blender, cut in half of cold butter until pea-size pieces remain; cut in remaining cold butter until lima bean-size pieces remain. (Some butter will be completely worked into flour mixture, but there should be a lot of visible pieces of butter in dough.)
  2. In a small bowl, stir together ½ cup ice water and vinegar. Sprinkle about half of water mixture onto flour mixture. Using your hand or a wooden spoon, gently stir water mixture into flour mixture just until combined. If dough seems very dry, add more water mixture, 2 teaspoons at a time. (You have added enough water when a handful of dough can be squeezed together without it falling apart.) Divide dough in half, and shape into disks. Wrap each disk in plastic wrap, and refrigerate for at least 1 hour or up to 3 days.
Recipe by Southern Cast Iron at