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.All-Butter Pie Dough

Source of Recipe

From "The Hoosier Mama Book of Pie" by Paula Haney


Recipe Introduction

"This is the most important recipe at the pie shop. It is the secret to ninety percent of the pies we make, both sweet and savory. New bakers aren't considered full members of the pie team until they master it."

List of Ingredients

â—¦ 1 ¾ sticks unsalted butter, divided
â—¦ 1 tablespoon red wine vinegar
â—¦ ½ cup cold water
â—¦ 2 ¼ cups all-purpose flour
â—¦ 2 ¼ teaspoons kosher salt
â—¦ ½ tablespoon granulated sugar


Recipe

Cut the butter into ½-inch cubes. Freeze 5 tablespoons for 20 minutes or overnight; chill the remaining 1 â…› sticks in the refrigerator until ready to use. Stir the red wine vinegar into the cold water and set aside.

Combine the flour, salt, and sugar in the bowl of a food processor and pulse 5 or 6 times to combine. Add the chilled butter and mix for 25 to 30 seconds, until the mixture resembles coarse meal. Add the frozen butter and pulse 15 to 20 times, until the butter is in pea-sized pieces.

Add 6 tablespoons of the vinegar water and pulse 6 times. The dough should start to look crumbly. Test the dough by squeezing a small amount in the palm of your hand. If it easily holds together, it is done. If not, add ½ tablespoon of the vinegar water and pulse 3 more times. Repeat this process as needed until the dough holds together.

Transfer the dough to a lightly floured work surface and knead together until smooth; dough should never come together in the food processor.

Divide the dough into two equal parts and roll each into a ball. Flatten the balls slightly and wrap separately in plastic wrap. Let the dough rest in the refrigerator until ready to use, at least 20 minutes but preferably overnight.

Makes one double-crust pie or two single-crust pies