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Ingredients
- 11⁄4 cups all-purpose flour 300 mL
- 1 tsp sugar 5 mL
- 1⁄2 cup cold butter, cut into bits 125 mL
- 3 tbsp ice water (approx.) 45 mL
- 1 tsp white vinegar or lemon juice 5 mL (optional)
Instructions
- In a large bowl, combine flour and sugar. Using your hands or a pastry cutter, work in butter until the mixture is crumb-like, with pea-size chunks of butter scattered throughout. Add ice water and vinegar (if using) and stir into flour. Add more ice water as needed (no more than an extra 1 to 2 tbsp/15 to 30 mL) and stir until the dough comes together, being careful not to overwork it.
- Pat dough into a flat disc, wrap in plastic wrap and refrigerate for at least 30 minutes or up to 3 days.
- Let warm at room temperature for 20 to 30 minutes before rolling out, to make it easier to handle. Unbaked discs of dough can also be frozen for up to 1 month.
- Makes pastry for a single pie crust.
Notes
- This recipe can easily be doubled if you’re making a double-crust pie, or can be tripled or quadrupled if you want to stockpile pastry in the freezer for the next time you’re craving pie.
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