Vinegar Butter Pie Crust
Achieve the ultimate flaky, buttery perfection with this Vinegar Butter Pie Crust—a foolproof recipe that transforms any pie into a masterpiece. Featuring cold, cubed unsalted butter for rich, tender layers and a splash of apple cider vinegar to prevent overworking the dough, this crust strikes the perfect balance of tangy flavor and irresistible texture. The combination of all-purpose flour, a touch of sugar for subtle sweetness, and ice-cold water ensures the dough comes together beautifully without becoming sticky. Quick to prepare in just 20 minutes and versatile enough for sweet or savory pies, this recipe is a must-have for pie-making success. Whether you're creating a festive fruit pie or a creamy quiche, this easy-to-roll crust promises a melt-in-your-mouth experience with every bite!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 cup Unsalted butter (cold, cubed)
- 1 teaspoon Salt
- 1 tablespoon Granulated sugar
- 1 tablespoon Apple cider vinegar
- 0.25 cup Ice water
Instructions
In a large mixing bowl, whisk together the flour, salt, and sugar to evenly combine.
Add the cold, cubed butter to the bowl. Using a pastry cutter or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs with pea-sized pieces of butter scattered throughout.
In a small bowl, mix the apple cider vinegar with the ice water.
Gradually add the vinegar-water mixture to the flour and butter mixture, one tablespoon at a time, tossing gently with a fork or your hands after each addition. Stop adding once the dough starts to come together but is not overly wet or sticky.
Turn the dough out onto a clean surface and gently press it together into a flat disk. Avoid overworking the dough to maintain its flakiness.
Wrap the dough disc tightly in plastic wrap and refrigerate for at least 1 hour, or up to 2 days, to allow it to rest and chill.
When ready to use, remove the dough from the refrigerator and let it sit at room temperature for 5-10 minutes to make it easier to roll out.
On a lightly floured surface, roll out the dough into a circle about 12 inches in diameter for a standard 9-inch pie dish. Use as desired for your favorite pie recipes.
Nutrition Facts
Calories |
2843 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 194.9 g | 250% | |
| Saturated Fat | 122.0 g | 610% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 517 mg | 172% | |
| Sodium | 2399 mg | 104% | |
| Total Carbohydrate | 241.7 g | 88% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 13.4 g | ||
| Protein | 33.0 g | 66% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 92 mg | 7% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 382 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
