PIE CRUST - SUGAROLOGIE

Ingredients

All-butter pie crust (bottom crust + lattice top):

16 TB (226g) cold unsalted butter, cut into 1/2 inch chunks

OR 5 T Lard and 11 T very cold butter as above.

2.25 cups + 2 TB 280g all-purpose or pastry flour

1 tsp kosher salt

2 tsp sugar

1/4 tsp baking powder-

1 tablespoon apple cider vinegar

7-9 tablespoons ice water

Directions

1 - FOR THE PIE DOUGH:. Place your cut butter in the freezer while you measure/prep your other ingredients.

2. Add the flour, salt, sugar and baking powder to the processor. Pulse about 10 times to combine.

3. Add the cold butter to the flour mixture and pulse about 8-10 times. Lift the lid, and use a fork (or CAREFULLY with your fingers) to sift the mixture. It should look and feel like very coarse breadcrumbs. There should be large butter pieces remaining about the size of large peas.

4. Pour the flour and butter mixture into a large mixing bowl. Add the vinegar to the smaller amount of water in a small bowl and pour onto dough. Use a spatula to press and mix the water into the dough, making sure there are no dried bits of flour on the bottom of the bowl. Pick up some dough with your fingers. Press it together. Does it stick together easily? If not, add more water, a half teaspoon at a time, until you can form the dough into a large ball.

5. Pour the dough out onto plastic wrap, form it into a disc. Cover tightly and let it rest in the fridge for at least 30 minutes. For best results, let it rest overnight.

Notes

https://www.youtube.com/watch?v=VBKcio8Fc98

https://www.sugarologie.com/recipes/salted-caramel-apple-pie?print=true