Basic Pie / Pastry Dough

Dough

• 2 1/2 cupsAll-purpose flour
  Bread flourAll-purpose flour
• 1 tspSalt
• 1 cupCold butter, cubed

  or half butter, half cold lard/shortening

  UnsaltedSalted
• 1/2 cupIce water
• 1 tspWhite vinegar(optional)

  makes the dough easier to roll and a bit flakier

Dough

1. Whisk the flour and salt together in a large bowl.
2. Cut the cold butter into the flour until the mixture looks like coarse crumbs with pea-sized butter pieces still visible.

   Tip: If the butter starts to soften while you work, pop the whole bowl in the freezer for 10 minutes before continuing.

3. Stir the vinegar into the ice water, then drizzle it in a tablespoon at a time, tossing with a fork, until the dough just holds together when squeezed.

   Tip: Stop adding water as soon as it clumps — a wetter dough is harder to roll and toughens as it bakes.

Chill

1. Divide the dough in two, flatten each half into a disc, wrap, and chill.
   ⏱ Start 60 min timer

Roll

1. On a floured surface, roll each disc from the centre outward, turning a quarter-turn between rolls, into a circle about 2 inches wider than your pie pan.