Butter Pie Dough

• 2 sticks unsalted butter, chopped into small pieces, frozen
• 12 oz flour
• ½ teaspoon salt
• ice water and apple cider vinegar mixture

Preparation

1. Step 1

   0:14
   Chop two sticks of unsalted butter into small pieces and place in the freezer.
2. Step 2

   0:22
   Weigh out 12 oz flour (about 2 1/2 cups) and add 1/2 teaspoon salt.
3. Step 3

   0:39
   Add the flour and salt to the bowl of a food processor along with the frozen butter slices. Pulse on and off a few seconds at a time until it resembles coarse crumbs with visible small pieces of butter (not too fine and no large chunks).
4. Step 4

   1:00
   Add half the ice water and vinegar mixture and pulse a few times. Add the remaining half and pulse until the mixture just comes together. It should look crumbly and barely begin to clump together (do not overmix into a solid dough ball; it should press together to form a dough).
5. Step 5

   1:23
   Pour the crumbly mixture onto a cutting board or silicone baking mat. Pat into a round shape that can be easily divided in half. Form each half into a disc about 4 or 5 inches wide. Refrigerate at least 30 minutes (longer is better).
6. Step 6

   1:54
   Roll out one disc for the bottom crust a few inches larger than your pie pan. Roll the dough up onto the rolling pin to transfer it into the pan, allowing plenty of overlap. Add filling (such as apple pie filling).
7. Step 7

   2:43
   Brush the edge with egg wash. Roll out the top crust, transfer it with overlap, and crimp the edges by pinching every inch or so. Brush the entire surface with egg wash, cut vents in the top, and optionally sprinkle with a little sugar.
8. Step 8

   3:37
   Bake according to your pie recipe directions.