Classic Pie Dough
Makes:
enough for one 9-inch (23 cm) double-crust piePrep Time:
10 minutes, plus chillingCategory:
Introduction
About this Recipe
Recipe from Baking Day with Anna Olson
Appetite by Random House, 2020
Ingredients
- 2ยฝ cups (375 g) all-purpose flour
- 1 Tbsp (12 g) granulated sugar
- 1 tsp fine sea salt
- 3 Tbsp (45 mL) vegetable oil (see notes)
- 1 cup (225 g) cool unsalted butter, cut in pieces (does not have to be ice-cold; see notes)
- ยผ cup (60 mL) cool water
- 2 tsp white vinegar or fresh lemon juice
- ย vegetable oil (see notes)
NOTES: If you are not making a pie immediately, refrigerate the dough, well wrapped, for up to 2 days, or freeze it for up to 3 months. Thaw it overnight in the fridge before rolling. The idea that butter is more difficult to work with than shortening is a myth. However, I have found that working with cool—but not ice-cold—butter is easiest. Pull your butter from the fridge about 30 minutes before making your dough and it will cut into the flour quickly and more evenly. Adding a little vegetable oil to the flour before adding the butter is another secret for tender and flaky pie dough. The oil coats the flour so that it won’t overhydrate when the water is added. Too much water develops the protein in the flour, which is why a crust becomes tough or shrinks when it bakes.