Pie Crust

I’m posting this for my friend Vince. This crust? So easy and always perfect. I’m grateful that Vince asked because I have this recipe on a scrap of paper that I scribbled while watching the video below over and over. Kind of like when we were kids and we’d play the record over and over and write down the words? Ummm, right before the Internet. At any rate, this recipe rocks. One day, I’m going to Brooklyn on a pie field trip.

Four and Twenty Blackbirds Pie Crust
Makes dough for double-crust 9- to 10-inch pie

2.5 cups unbleached all-purpose flour
1 teaspoon kosher salt
2.5 teaspoons granulated sugar
2 sticks (2 lbs) cold unsalted butter, cut into ½-inch pieces
1 cup very cold water
4 tablespoons cider vinegar

1. Stir the flour, salt, and sugar together in a large bowl.

2. Cut the butter into the flour mixture, working quickly until mostly pea-size pieces of butter remain (don’t overdo it!)

4. Combine the water and cider vinegar & add a little of the water mixture into the flour mixture until it is fully incorporated.

6. Add more of the water mixture, 1 to 2 tablespoons at a time, using a bench scraper or your hands (or both) to mix until the dough comes together in a ball, with some dry bits remaining.

7. Bring it together & shape the dough into 2 flat discs, wrap in plastic, and refrigerate for at least 1 hour, preferably overnight.

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