Before baking, chill prepared dough at least 20 minutes; then transfer to freezer for 20 minutes, preferably overnight.
Prep: 15 minutes
Chill: 40 minutes
Makes: 1 double-crust pie or 2 single-crust pies
Note: From "The Hoosier Mama Book of Pie," by Paula Haney.
1 ¾ sticks unsalted butter
1 tablespoon red wine vinegar
½ cup cold water
2 ¼ cups flour
2 ¼ teaspoons kosher salt
½ tablespoon granulated sugar
1Cut the butter into 1/2-inch cubes. Freeze 5 tablespoons for 20 minutes or overnight; chill the remaining butter in the refrigerator until ready to use.
2Stir the red wine vinegar into the cold water; set aside.
3Combine the flour, salt and sugar in a food processor; pulse 5 or 6 times to combine. Add the chilled butter; mix until the mixture resembles coarse meal, 25-30 seconds. Add the frozen butter; pulse 15 to 20 times, until the butter is in pea-size pieces.
4Add 6 tablespoons of the vinegar water; pulse 6 times. The dough should start to look crumbly. Test the dough by squeezing a small amount in the palm of your hand. If it easily holds together, it is done. If not, add 1/2 tablespoon of the vinegar water; pulse 3 more times. Repeat until the dough holds together.
5Transfer the dough to a lightly floured work surface; knead together until smooth; dough should never come together in the food processor. Divide the dough into 2 equal parts; roll each into a ball. Flatten the balls slightly; wrap separately in plastic wrap. Let the dough rest in the refrigerator until ready to use, at least 20 minutes but preferably overnight.