Single Crust Pie

• 8 TB (one stick or 113g) cold unsalted butter, cut into 1/2 in chunks
• 1 cup + 3 TB (140g) all purpose (or pastry flour)
• 1/2 tsp kosher salt
• 1 tsp granulated sugar
• 1/8 tsp baking powder
• 1 1/2 tsp apple cider vinegar (or unflavored vodka)
• 3 1/2 to 4 1/2 TB ice cold water

Double Crust Pie

• 16 TB (two sticks or 226g) cold unsalted butter, cut into 1/2 in chunks
• 2 cups + 6 TB (280g) all purpose (or pastry flour)
• 1 tsp kosher salt
• 2 tsp granulated sugar
• 1/4 tsp baking powder
• 1 TB apple cider vinegar (or unflavored vodka)
• 7 to 9 TB ice cold water

To make the crust by hand:

1. Place your cut butter in the freezer while you measure/prep your other ingredients.
2. Whisk your flour, salt, sugar and baking powder in a large mixing bowl for 30 seconds.
3. Add the cold butter to the flour mixture. Using two butter knives or a pastry cutter, cut the butter into the flour until the butter pieces are about the size of large peas.
4. 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 1 hour. For best results, let it rest overnight.

To make crust using a food processor:

1. 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 about a quarter of the cold butter to the flour mixture (you can approximate, it doesn't have to be precise) and pulse about 8-10 times. This coats the flour thoroughly with a bit of fat. You shouldn't really see any butter remaining.
4. Add the rest of 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. There should be large butter pieces remaining about the size of large peas.
5. 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.
6. Pour the dough out onto plastic wrap, form it into a disc. Cover tightly and let it rest in the fridge for at least 1 hour. For best results, let it rest overnight.