All Butter Pie Crust

Summer is the best time for pies (in my opinion). I've been on a pie kick. Strawberry Rhubarb, Gooseberry, Cherry... Here is a great pie dough recipe from Four and Twenty Blackbirds. I recommend doing it by hand with a pastry blender. The whole thing takes 15 minutes and you can really control the butter size and dough consistency. 

Makes a single-layer pie crust (just double recipe for a double layer for pies like apple and rhubarb)

Ingredients:

1 1/4 cup flour

1/2 tsp kosher salt

1 1/2 tsp sugar

1 stick cold, unsalted butter cut into 1/2" pieces

1 cup ice

1 cup cold water

2-3 tbsp cider vinegar

Directions:

Sift the flour, sugar, and salt into a medium bowl. (Top picture)

Toss in the butter and coat the pieces evenly in flour. 

Using a pastry blender, quickly mash the butter into the flour to create pea-sized chunks (some bigger chunks are okay). 

Mix the ice, water, and vinegar together in a measuring cup. Add 2 tbsp to flour mixture and stir to coat. Add 1-2 tbsp at a time, stirring in between, until the dough just comes together. (You won't need most of the water.)

There should still be small chunks of butter visible - don't over mix. 

Wrap the dough and chill until you need it. It can stay in the fridge for a couple of days and/or in the freezer for a month or so.