Classic Pie Dough
Ingredients
- 2½ cups (375 g) all-purpose flour
- 1 Tbsp (12 g) granulated sugar
- 1 tsp fine sea salt
- 3 Tbsp (45 mL) vegetable oil
- 1 cup (225 g) cool unsalted butter, cut into pieces (does not have to be ice cold)
- ¼ cup (60 mL) cool water
- 2 tsp white vinegar or fresh lemon juice
Instructions
- Combine the dry ingredients by stirring the flour, sugar and salt in a large bowl. Add the oil. Using a pastry cutter, electric beaters or a mixer fitted with the paddle attachment, blend until the flour looks evenly crumbly.
- Add the butter and cut in until the dough is rough and crumbly but small pieces of butter are still visible.
- Add the liquids. Place the water and vinegar (or lemon juice) in a small bowl, stir together and then add all at once to the flour mixture, mixing just until the dough comes together. Shape it into two discs, wrap well and chill until firm, at least 1 hour. Turn to p. 44 for how to roll pastry doughs.
Notes
TIPS:
- 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.
- While butter is ideal, if you prefer to use vegetable shortening, omit the oil and increase the added water to 7 Tbsp (105 mL). This balances the fat-to-water ratio, since butter is 80% fat and shortening is 100% fat.
- 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.
- 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.