Yes, I’ve never made a pie from scratch before and no, I didn’t realize it was so easy to make pie crust. Easy if you have a food processor.
This recipe makes two pie crusts or 12 hand pies. This dough can be kept in the refrigerator for 4 days or frozen up to 2 months.
2 1/2 + cups flour
2 teaspoons sugar
1 teaspoon kosher salt
1 1/4 cup (2 1/2 sticks) unsalted butter, cut into 1” pieces, chilled
1 tablespoon apple cider vinegar, white distilled vinegar or vodka
1/4 cup ice water.
In your food processor whisk your flour, sugar and salt. Add your pieces of butter a little at a time and pulse to incorporate. Once all the butter is incorporated into the flour and there are no large chunks then add in the vinegar and ice water. Pulse until a dough ball forms.
On your work surface add some flour then dump the dough ball and knead until smooth. Divide the ball in half and create two disks 1” thick. Wrap them in plastic wrap and refrigerate for 2 hours.